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Ingredients
- 1 x Rack of lamb, (not old, tough mutton)
- 1 c. Apricot preserves
- 1 c. Water
- 5 x Cloves garlic, chopped
- 1/2 x Lemon , juice of Salt/pepper Butter Paprika, (I used Kaloska)
- 2 x Thick Keriting-type chiles, seeded, stemmed, chopped
- 2 x Thin Keriting-type chiles, seeded, stemmed, chopped
Directions
- Rub rack of lamb with salt, pepper and paprika, roast in 325 deg.
- oven for 1 hour or possibly till internal temp hits 140 deg.
- Disolve apricot preserves in water. Add in 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 585g | |
| Calories 798 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.75g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 140mg | 6% |
| Potassium 320mg | 9% |
| Total Carbs 211.83g | 56% |
| Dietary Fiber 1.7g | 6% |
| Sugars 139.39g | 93% |
| Protein 3.24g | 5% |
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