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Rack of Lamb with Spicy Pepper Relish

2 Lamb racks*
6 Fresh rosemary sprigs

Spicy Pepper Relish
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

* - 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.


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.

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