Pasilla Glazed Lamb Chop

This delicious lamb with smoky pasilla glaze will be a hit during the holiday season, and through the year!

  • Servings 4
  • 50
  • Easy



  • 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


  1. Preheat the oven to 450°F.
  2. In a saucepan, combine the pasilla paste, butter, agave syrup, cranberry juice and Mexican cinnamon.
  3. 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.
  4. Season glaze with salt and pepper to taste and set aside.
  5. 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.
  6. Spoon ½ the glaze over the lamb. Immediately transfer the skillet to the oven.
  7. 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.
  8. 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.
  9. Cut lamb chops away from the rack by slicing between the bones. Spoon any remaining sauce from the pan over the lamb.

Pro Tips

Lamb can also be substituted for pork chops


Pomegranate Glazed Chorizo

You won’t be able to go back to plain ol’ cranberry sauce after trying this addictive sweet and salty side dish. To make a vegetarian version of this dish, omit the chorizo and replace with one tablespoon of smoked paprika powder.


Sticky Cinnamon Buns

These homely and exquisite cinnamon buns will make you lick your fingers time and time again! A recipe from our guest Chef Shelly Gilad from Shelly’s Humble Kitchen.

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