This delicious lamb with smoky pasilla glaze will be a hit during the holiday season, and through the year!
- Servings 4
- 1 rack Lamb Ribs
- 2 oz. Pasilla Chile Paste
- 1 tbsp. Unsalted Butter
- 2 tbsp. Agave syrup
- 1 tbsp. Balsamic vinegar
- 1 cup Cranberry juice
- Pinch of Mexican Cinnamon
- 2 tbsp. Mazola® Corn Oil
- Salt and Pepper, to taste
- Preheat the oven to 450°F.
- In a saucepan, combine the pasilla paste, butter, agave syrup, cranberry juice and Mexican cinnamon.
- Bring to a boil over medium heat, then lower the heat and let the mixture reduce by half, approximately 10 minutes, until it has a syrup-like consistency.
- Season glaze with salt and pepper to taste and set aside.
- Heat Mazola® Corn Oil in an oven-proof skillet over medium-high heat and add lamb. Cook, flipping halfway, until both sides are browned, about 5 minutes.
- Spoon ½ the glaze over the lamb. Immediately transfer the skillet to the oven.
- Roast for 10 minutes, or until the surface of the roast is nicely browned. Then lower the heat to 300°F and baste with remaining glaze.
- Cook for 10-20 minutes longer, until a meat thermometer inserted into the thickest part of the meat 135°F for medium rare. Remove from oven, cover with foil and let rest for 15 minutes.
- Cut lamb chops away from the rack by slicing between the bones. Spoon any remaining sauce from the pan over the lamb.
Lamb can also be substituted for pork chops