With its deep, complex flavor reminiscent of berries, dried fruit and spices, our Pasilla Negro Chile Powder is a perfect complement to earthy, rich lamb. Pasilla chiles are an essential part of Mexican cuisine and part of the "Holy Trinity" of chiles.
Prep time: 120 min
Cook time: 30 min
Total time: 150 min

Ingredients
Makes 2 to 4 servings
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3 Tablespoons Pasilla Negro Chile Powder
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2 Tablespoons Granulated Brown Sugar
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1 Tablespoon Kosher Sea Salt Flakes
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2 Teaspoons Garlic Powder
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1/2 Teaspoon Ground Mexican Oregano
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1/8 Teaspoon Ground Cumin
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1/4 Cup Vegetable Oil
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1 Tablespoon Apple Cider Vinegar
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1 Lamb Rack (8 Ribs, Or About 2 Lbs.)
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Flat-Leaf Parsley, for garnish
Directions
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Combine Pasilla Negro Chile Powder, brown sugar, salt, garlic powder, oregano and cumin in small bowl, and stir to blend. Stir in vinegar and oil to make smooth, paste-like wet rub.
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Place lamb rack in baking dish, and pat dry with paper towels. Smear wet rub onto both sides of lamb rack. Cover and refrigerate at least 2 hours.
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Remove lamb from refrigerator and bring to room temperature 1 hour before cooking.
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Preheat oven to 425°F. Heat roasting pan in oven for 10 minutes. Place rack flesh-side down in pan. Roast 15 to 20 minutes, or until internal temperature in thickest part reads 145°F for medium rare.
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Transfer racks to carving board, and let rest 10 minutes. Slice between ribs to separate chops for serving. Garnish with parsley.