Rack Of Lamb With Spicy Pepper Relish
|Lamb racks||3 Pound, rib ends trimmed and chine back bones removed / cracked (2 Whole, 1 1/2 Pound Each)|
|Fresh rosemary sprigs/1 tablespoon dried rosemary||6|
|Spicy pepper relish||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
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 to 4 seconds).
Turn to brown evenly and cook to doneness desired.
For rare (140° on a thermometer inserted in thickest part), allow 15 to 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).
Transfer lamb to plates.
Garnish with remaining rosemary sprigs.
Add salt, pepper, and relish to taste.