Rack of lamb with spicy pepper relish

4 Servings

Ingredients

Quantity Ingredient
2 Lamb racks*
6 Fresh rosemary sprigs
Salt
Pepper
2 Large red bell peppers
2 Large yellow bell peppers
8 Serrano chilies,red or green
1 cup Sugar
⅔ cup Distilled white vinegar
1 minute.

Directions

SPICY PEPPER RELISH

* - trimmed weight about 1-½ pounds each (rib ends trimmed and chinback-bones removed or cracked ======================================================= ============== ===

1. Trim surface fat from lamb. Cut each rack in half. Place lamb on a grill above a solid bed of medium-hot coals (you can hold your hand at grill level only 3-4 seconds). Turn to brown evenly and cook to doneness desired. For rare (140'F. on a thermometer inserted in a thickest part), allow 1-20 minutes total. Just before removing from grill, burn 2 sprigs rosemary or all the dried leaves on coals under lamb; takes about

2. Transfer lamb to plates. Garnish with remaining rosemary sprigs.

Add salt, pepper, and relish to taste. 

*** SPICY PEPPER RELISH ***

1. Stem, seed, and cut in fine strips red and yellow peppers and serrano chilies. Mix with sugar and vinegar. 2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered; stir often until most of the liquid evaporates, about 30 minutes. Cool; if made ahead, chill airtight up to 1 week. Makes about 1½ cups.



~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ

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