Grilled rack of lamb with honey-pasilla glaze (Rack de borrego al pasilla) from Fiesta at Rick's: Fabulous Food, Luscious Libations, Great Times with Friends by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • chennes on August 12, 2010

    Ok, Bayless, I forgive you, but just this once! I have no idea what kind of monster grill he uses, or what kind of skimpy-ass lamb he gets, but it took my lamb a good 35 minutes to come to 150°F (medium or thereabouts) after searing off. The recipe says this will take five minutes. Five minutes!! However... the lamb was worth the wait. What a fantastic dish, and I bet this glaze would be excellent on beef or pork as well. Slightly spicy, slightly sweet (he calls for a dark honey: I used buckwheat, about as dark as it comes!), with a nice complexity and layering of flavors, but never overpowering the taste of the lamb. Hard to imagine a better glaze, really.

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