Rack of lamb with spicy pepper relish
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Rack of lamb with spicy pepper relish
  Lamb    Spicy    Pepper    Relish  
Last updated 6/12/2012 1:19:41 AM. Recipe ID 51121. Report a problem with this recipe.
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      Title: Rack of lamb with spicy pepper relish
 Categories: Meats
      Yield: 4 Servings
 
      2    Lamb racks*
      6    Fresh rosemary sprigs
           Salt
           Pepper

MMMMM--------------------SPICY PEPPER RELISH-------------------------
      2    Large red bell peppers
      2    Large yellow bell peppers
      8    Serrano chilies,red or green
      1 c  Sugar
    2/3 c  Distilled white vinegar
 
  * - trimmed weight about 1-1/2 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
        1    minute.
  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 1 1/2 cups.
  
  ~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ
 




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Recipe ID 51121 (Apr 03, 2005)

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