Rack of lamb with spicy pepper relish

Yield: 4 Servings

Ingredients:

2 Lamb racks*
6 Fresh rosemary sprigs Salt Pepper MMMMM--------------------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

Instructions:

* - trimmed weight about 1-1/2 pounds each (rib ends trimmed and chinback-bones removed or cracked ======================================================= ============== === 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