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Rack Of Lamb With Spicy Pepper Relish

the.instructor's picture
  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)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5221 Calories from Fat 4218

% Daily Value*

Total Fat 469 g721.1%

Saturated Fat 206.7 g1033.7%

Trans Fat 0 g

Cholesterol 1032 mg344%

Sodium 1554 mg64.8%

Total Carbohydrates 38 g12.6%

Dietary Fiber 1.7 g6.9%

Sugars 28.1 g

Protein 192 g384.9%

Vitamin A 63.2% Vitamin C 109.8%

Calcium 27.8% Iron 71.1%

*Based on a 2000 Calorie diet

Rack Of Lamb With Spicy Pepper Relish Recipe