Recipe by Anna Gill
Serves 7 to 8
1 cup apricot jam, jelly or preserves
¼ cup brown sugar
1 teaspoon cinnamon
2 teaspoons ground ginger
½ teaspoon salt
½ cup cider vinegar
1 tablespoon fresh mint leaves, finely shredded
2 racks of lamb, about 2½ pounds each
1. Prepare the glaze: Combine the first 7 ingredients in a saucepan. Bring to a boil, reduce heat and simmer until the mixture has reduced by ⅓. Set aside.
2. Prepare your grill: If you are using charcoal, let the coals burn down until they are white in color then push the coals to one side. If you are using a gas grill, light it and set it on high to start.
3. Sprinkle the lamb racks with salt and freshly ground pepper. Wrap the finger-like bones with aluminum foil to prevent them from scorching.
4. Sear the racks of lamb over high heat or directly over the coals, meaty side down until they are brown, about 5 to 6 minutes.
5. Stand the rack on end with the foil-covered finger bones pointing upward and leaning against one another and grill for approximately another 2 to 3 minutes.
6. Lower the heat to low or move the racks to the side away from the coals.
7. Turn each rack bone side down and baste the upper side with the glaze. Cover the grill and continue cooking for about 15 to 20 minutes, turning and basting once or twice (always basting the upper side) until an instant-read meat thermometer registers 130◦ for medium-rare meat.
8. Remove the racks to a platter, baste on all sides and let rest for a full 10 minutes
9. Slice the lamb into individual ribs with a very sharp knife and serve with the remaining glaze for drizzling or dipping.
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