Rack of Lamb with Pasilla Chiles

Ingredients

• 2 tablespoons balsamic vinegar 
• 6  pasilla chiles seeded see Note
• 6  garlic cloves unpeeled
• 0.1 teaspoon ground cumin 
• 0.3 cup honey 
• 45 servings kosher salt and pepper freshly ground
• 4 servings bone lamb racks of fat trimmed not frenched
• 45 servings olive oil 
• 1 teaspoon mexican oregano dried
• 45 servings onion and parsley and queso añejo red chopped for garnish see Note

Equipment

• bowl
• frying pan
• sauce pan
• blender
• grill
• kitchen thermometer
• microwave
• spatula

Directions

1. Heat a cast-iron skillet or griddle.
2. Add the garlic and toast over moderate heat until the skin is blackened in spots, 10 minutes.
3. Meanwhile, toast the pasillas in the skillet: Press with a spatula and turn once, until pliable and fragrant, 1 minute.
4. Transfer the chiles to a heatproof bowl and cover with hot water. Microwave at high power for 1 minute, until the chiles are completely rehydrated.
5. Transfer the chiles to a blender and add 1/3 cup of their soaking liquid. Peel the garlic and add to the blender with the honey, vinegar, oregano, cumin, 1 teaspoon of salt and 1/4 teaspoon of pepper. Puree, then strain.
6. Rub the lamb with 1/3 cup of the puree.
7. Let stand for 2 hours or refrigerate overnight.
8. In a small saucepan, simmer the remaining puree with 1/4 cup of water; keep warm.
9. Light a grill and oil the grates. Grill the lamb over moderately high heat, turning and rotating the racks, until lightly charred outside and an instant-read thermometer inserted in the center of the meat registers 135 for medium-rare, 30 minutes; move the meat to moderate heat if it starts to burn.
10. Transfer the lamb to a carving board; let rest for 5 minutes. Carve the lamb into chops and garnish with chopped red onion, parsley and queso aejo.
11. Serve with the pasilla sauce.