Ease of preparation rating: Medium.
Yield: 3-4 servings.
Ingredients:
3 tablespoons (45 ml) olive oil, divided
4 cloves garlic
5 dried Pasilla chilies, seeded
½ cup (120 ml) water
1/2 cup (120 ml) honey
1/2 cup (120 ml) apple cider vinegar
2 lamb racks, cleaned and trimmed
2 teaspoons (30 ml) fresh oregano, chopped
1 tablespoon (15 ml) ground cumin
Salt and pepper
Method:
Preheat oven to 400 F (205 C).
Make a marinade by heating one tablespoon (15 ml) of the olive oil in a small saucepan over medium-high heat.
Add the garlic and chilies cook for one minute, then add water. Stir and cook for two to three minutes
Transfer the mixture to a food processor, add the honey and apple cider vinegar and blend until smooth.
In a large bowl, season the lamb racks with cumin, oregano, salt, and pepper.
Brush the some of the marinade over the lamb to cover, reserve the unused marinade for the sauce.
Heat remaining olive oil in a large ovenproof skillet over medium-high heat.
Place marinated lamb flesh-side down in the hot oil and cook for four to five minutes, or until lamb is well seared.
Flip the racks, and place skillet with the lamb into the oven for five to six minutes to finish cooking.
When ready, remove the lamb from the skillet and rest for three to four minutes.
Make a sauce by combining the reserved marinade with equal parts water in a medium saucepan, bring to a boil, lower heat, and simmer for ten minutes, or until thickened.
To serve, slice lamb racks between each bone and transfer to a serving platter, serve immediately, with the warm sauce.
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