| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Rack of lamb, not old | |
| tough mutton | ||
| 1 | c | Apricot preserves |
| 1 | c | Water |
| 5 | Cloves garlic, minced | |
| 1/2 | Lemon, juice of | |
| Salt/pepper | ||
| Butter | ||
| Paprika, I used Kaloska | ||
| 2 | Thick Keriting-type chiles | |
| seeded stemmed minced | ||
| 2 | Thin Keriting-type chiles | |
| seeded stemmed minced |
INSTRUCTIONS
Rub rack of lamb with salt, pepper and paprika, roast in 325 deg. oven for 1 hour or until internal temp hits 140 deg. Disolve apricot preserves in water. Add garlic, lemon juice, butter and chiles. Simmer to cook down some of the liquid. Brush on rack of lamb and cook in oven to desired doneness. 160 deg. F = medium The sweetness of the preserves mitigates quite a bit of the heat, but lets the flavor of the chiles through nicely, IMHO. As always, substitutions are allowed. Encouraged, even. Posted to CHILE-HEADS DIGEST by "Parkhurst, Scott Contractor" <PARKHURS@LEAV-EMH1.ARMY.MIL> on Oct 5, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1624
Calories From Fat: 817
Total Fat: 92.9g
Cholesterol: 244mg
Sodium: 150.7mg
Potassium: 397.1mg
Carbohydrates: 215.2g
Fiber: 1.5g
Sugar: 140.6g
Protein: 4.4g