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Apricot Glazed Rack of Lamb
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    Apricot Glazed Rack of Lamb

  • 1 rack lamb (not old, tough mutton)
  • 1 cup apricot preserves
  • 1 cup water
  • 5 cloves garlic, minced
  • juice of 1/2 lemon
  • salt/pepper
  • butter
  • paprika (I used Kaloska)
  • 2 thick Keriting-type chiles, seeded, stemmed, minced
  • 2 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.

    From: Parkhurst, Scott Contractor, PARKHURS@LEAV-EMH1.ARMY.MIL
    Posted By: Parkhurst, Scott, Via: Chile Head Mailing List
    Post Date: Tue, 5 Oct 1999

    *BACK TO LAMB*







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