| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 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 | c | Sugar |
| 2/3 | c | Distilled white vinegar |
INSTRUCTIONS
~ 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If you’re too open minded, your brains will fall out”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 221
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 75.5mg
Potassium: 208.9mg
Carbohydrates: 57.4g
Fiber: <1g
Sugar: 49.9g
Protein: <1g