1 rack lamb (not old, tough mutton)
1 cup apricot preserves
1 cup water
5 cloves garlic, minced
juice of 1/2 lemon
paprika (I used Kaloska)
2 thick Keriting-type chiles, seeded, stemmed, minced
2 thin Keriting-type chiles, seeded, stemmed, minced
Rub rack of lamb with salt, pepper and paprika,
roast in 325 deg. oven for 1 hour or
until internal temp hits 140 deg.
Disolve apricot preserves in water.
Add 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.