Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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
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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 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.

*** 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 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.

~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ

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