| 1 x Rack of lamb, (not old, tough mutton) | | 1 cup Apricot preserves | | 1 cup Water | | 5 x Cloves garlic, minced | | 12 x Lemon , juice of | | Salt/pepper | | Butter | | Paprika, (I used Kaloska) | | 2 x Thick Keriting-type chiles, seeded, stemmed, minced | | 2 x Thin Keriting-type chiles, seeded, stemmed, minced |
| | 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. |
|
