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