Recipe - Rack Of Lamb With Spicy Pepper Relish

2 Lamb racks*
6 Fresh rosemary sprigs
Salt
Pepper

SPICY PEPPER RELISH
2 Large red bell peppers
2 Large yellow bell peppers
8 Serrano chilies,red or green
1 cup Sugar
2/3 cup Distilled white vinegar

* trimmed weight about 1One half pounds each (rib ends trimmed and
chinbackbones removed or cracked
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1. Trim surface fat from lamb. Cut each rack in half. Place lamb on a grill
above a solid bed of mediumhot coals (you can hold your hand at grill
level only 34 seconds). Turn to brown evenly and cook to doneness desired.
For rare (140'F. on a thermometer inserted in a thickest part), allow 120
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.

*** SPICY PEPPER RELISH ***
1. Stem, seed, and cut in fine strips red and yellow peppers and serrano
chilies. Mix with sugar and vinegar.
2. In a 1012" 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 One half cups.

~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini