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Recipe Name: Apricot Glazed Rack Of Lamb Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Rack of lamb, not old
tough mutton
1 Cup(s) Apricot preserves
1 Cup(s) Water
5 Cloves garlic, minced
1/2 Lemon, juice of
Paprika, I used Kaloska
2 Thick Keriting-type chiles
seeded stemmed minced
2 Thin Keriting-type chiles
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.

Nutrition (calculated from recipe ingredients)
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

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