Ingredients:
- 1 rack rack of lamb
- 2 tbsp of olive oil ( 30 ml)
- Salt and pepper to taste
- Paprika to taste
- 1 cup apricot preserves – (250ml)
- 1 cup of water – (250ml)
- 4 cloves of minced garlic
- Juices of 1 lemon
- Salt and pepper
- 1 tbsp of butter
- Paprika
- 2 x thick Keriting chiles, stemmed, seeds removed, then minced
- 2 x thin Keriting chiles, stemmed, seeds removed, then minced
Preheat the oven to 475°F
Rub the rack of lamb with 1 tablespoon of olive oil and season with salt &
pepper & paprika. Heat the remainder of the oil in a skillet. Place the
rack fat side down and sear until the meat is nicely browned.
For the apricot glaze, add the apricot jelly to some hot water in a pan,
allowing it to dissolve. Add the cloves of minced garlic, the freshly
squeezed juice of 1 lemon, butter, and add the chopped chiles. Let this
reduce to a thick sauce. It should easily coat the back of a spoon. Brush
the glaze over the seared rack of lamb. Place the rack back in the skillet
and roast in the oven for 15 minutes. Baste glaze on appropriate rack once
more during roasting. Let the meat rest for 10 minutes before serving.