Grilled lamb racks with pasilla chili and honey glaze

Roast the garlic cloves on an ungreased griddle until soft inside, about 15 minutes; cool and slip off the papery skins.

Take the top off each pasilla chili, open it out and let the seeds fall out.

Toast the chilies on the hot griddle, pressing them down a few seconds on each side.

Collect the chilies in a bowl, cover with hot tap water, weight with a plate to keep them submerged and rehydrate about half an hour.

Put the soaked chilies in a food processor with the honey, a little of the soaking liquid, the peeled roasted garlic, ground cumin, Mexican oregano, black pepper, salt and balsamic vinegar; blend to a smooth puree. Season it highly, it is a glaze.

Press the paste through a medium mesh strainer to catch unground chili skins and stray seeds.

Smear about a third of the mixture over the lamb racks on a baking sheet as the marinade.

Thin the rest with a little water to about the consistency of a hot sauce; this is the salsa for serving.

Refrigerate the racks to marinate about a couple of hours.

Light a charcoal fire and let it burn about 15 minutes to the grey ash stage, with the coals banked toward the front for a hot sear and a cooler area at the back.

Oil the outside of the racks so nothing sticks and lay them cap side down on the hot grates; mark about two minutes, flip and mark a couple more minutes bony side down.

Move to the cooler back of the grill and let them coast to medium rare, about five minutes; about 135F on an instant read thermometer, or firm to the touch rather than squishy.

Carve down between the bones, three chops to a portion.

Plate with mashed potatoes and a garden salad, drizzle the salsa over the plate, lay the chops on, and top with onion rings and grated queso anejo.