| 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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