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Grilled Lamb with Sweet Pepper Relish

4 8-ounce lamb rib sections (two ribs per section)
1/4 ts Salt
1/4 ts Garlic powder
1/4 ts Pepper
1/2 ts Fresh basil; chopped
1/2 ts Fresh rosemary; chopped
Sweet Pepper Relish (see below)
Garnish: fresh herbs


Sweet Pepper Relish:
2 Sweet red peppers; cut into thin strips
2 Sweet yellow peppers; cut into strips
3/4 c Brown sugar; firmly packed
8 Serrano chile peppers; seeded and cut into thin strips


Lamb:

Trim fat from rib sections, and set lamb aside.

Combine salt, garlic powder, and pepper, and sprinkle over lamb. Press basil and rosemary evenly onto lamb rib ections.

Cook, covered with grill lid, over medium-hot coals (350 F to 400 F) 12 minutes on each side or until meat thermometer registers 150 F degrees (medium-rare to 160 F degrees (medium). Serve with Sweet Pepper Relish. Garnish, if desired.

Sweet Pepper Relish:

Combine all ingredients. Cover and chill 8 hours.

Place mixture in a small saucepan; bring to a boil over medium-low heat, stirring constantly. Reduce heat, and simmer 40 minutes, stirring frequently. Cool. Yield: 1 cup.


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