Grilled Rack of Lamb with Spicy Bell Pepper Jelly
Ingredients:
8 - 1-lb. racks of lamb
salt and pepper to taste
8 sprigs of dried rosemary*
2 red bell peppers
2 yellow bell peppers
8 red serrano chiles
1/2 lb. sugar
Lamb:
Trim lamb in portions of approximately 8 oz. (per person). Grill over mesquite to desired temperature (rare - 3 minutes per side; medium - 6 minutes per side; well - 9 to 10 minutes per side). Add dried rosemary (one per portion) and flame. After rosemary is flamed, blow out at once and serve immediately so essence of rosemary is fresh.
Spicy Bell Pepper Jelly:
Ingredients:
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
½ lb. sugar
8 red serrano chilies
Slice or julienne peppers and chiles. Mix with sugar and set overnight in refrigerator. The next day, cook over low heat for approximately 10 to 15 minutes without adding any liquid.** Proceed to cool and serve at room temperature.
*To dry rosemary, put fresh rosemary in oven for approximately 10 minutes @ 350Ε F.
**The peppers and chiles mixed with sugar will create their own liquid overnight.
Serves 8
8 - 1-lb. racks of lamb
salt and pepper to taste
8 sprigs of dried rosemary*
2 red bell peppers
2 yellow bell peppers
8 red serrano chiles
1/2 lb. sugar
Lamb:
Trim lamb in portions of approximately 8 oz. (per person). Grill over mesquite to desired temperature (rare - 3 minutes per side; medium - 6 minutes per side; well - 9 to 10 minutes per side). Add dried rosemary (one per portion) and flame. After rosemary is flamed, blow out at once and serve immediately so essence of rosemary is fresh.
Spicy Bell Pepper Jelly:
Ingredients:
2 red bell peppers
2 yellow bell peppers
2 green bell peppers
½ lb. sugar
8 red serrano chilies
Slice or julienne peppers and chiles. Mix with sugar and set overnight in refrigerator. The next day, cook over low heat for approximately 10 to 15 minutes without adding any liquid.** Proceed to cool and serve at room temperature.
*To dry rosemary, put fresh rosemary in oven for approximately 10 minutes @ 350Ε F.
**The peppers and chiles mixed with sugar will create their own liquid overnight.
Serves 8
Labels: Entrees