Lamb with a Pasilla Honey Sauce
- 3 garlic cloves, unpeeled
- 1 dried pasilla chile, stemmed
- ½ teaspoon dried oregano, preferably Mexican
- ¼ teaspoon black pepper
- 2 racks of lamb, salted & peppered
- 1/8 teaspoon cumin
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- ½ tsp salt
Put the chile into a small bowl, cover with hot water and soak 30 minutes. Drain, reserving 3 tbsp of the soaking water. Roast the unpeeled garlic on a skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes. Cool and peel.
In a food processor blender, combine the chile, 3 tbsp of soaking liquid, garlic, oregano, pepper, cumin, honey, vinegar and salt. Blend to a smooth pure, scraping down and stirring frequently. Press through a medium-mesh strainer into a small bowl.
Grill the lamb racks until desired done-ness. Serve with prepared sauce and garnish with cilantro and shredded hard cheese if desired.