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Wylie-Fenaughty Syrah

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.

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