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. Serve it with roasted or mashed potatoes and a hearty winter green like kale or chard for a decadent feast.

Prep time: 120 min

Cook time: 30 min

Total time: 150 min

Pasilla and Brown Sugar Rubbed Rack of Lamb
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 2 to 4 servings

Directions

  1. 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.

  2. 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.

  3. Remove lamb from refrigerator and bring to room temperature 1 hour before cooking.

  4. 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.

  5. Transfer racks to carving board, and let rest 10 minutes. Slice between ribs to separate chops for serving. Garnish with parsley.