Lamb with a Pasilla Honey Sauce

- for pairing with the Holly's Hill Vineyards
Wylie-Fenaughty Syrah

3 garlic cloves, unpeeled   
1 dried pasilla chile (supplied), 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 doneness. Serve with prepared sauce and garnish with cilantro and shredded hard cheese if desired..