|Lamb on Fire|
With the point of a sharp knife make a few slits in the lamb. Heat the oil in a med.-sized frying pan and saute the onion, garlic, chilli and other seasonings until the onion is softened and lightly coloured. Add the wine and lemon juice. Simmer until most of the liquid has disappeared. Cool. With your hands, rub the marinade all over the lamb, forcing it into the slits. Cover and refrigerate for several hours or overnight. Turn occasionally. Preheat grill or barbecue. Grill the about 6 minutes each side for the lamb racks or 3 minutes each side for the cutlets. Cut the racks into cutlets before serving.
From: Doreen Randal, Wanganui. New Zealand
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