Here’s another great recipe we picked up at the “Cooking of the Southwest” class we attended at The Institute for Culinary Education in Manhattan; presented by Chef-Instructor Sabrina Sexton.

Serves 4

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 Sprigs rosemary
• 2 Teaspoons lime juice
• 4 Tablespoons jalapeno jelly* (see below)
• 8 Bone Rack of Lamb
• Salt & pepper to taste

Preparation

1. Prepare the marinade: combine the olive oil, rosemary, lime juice & jalapeno jelly in a bowl and whisk together.
3. Cut Rack of Lamb into 8 chops.
4. Place the Iamb chops in the marinade in a shallow dish or bowl.
5. Cover & refrigerate dish or bowl for at least 2 hours or overnight.
6. Preheat grill.
7. Remove chops from marinade and season them with salt & pepper.
8. Place the chops on the grill and cook the meat on both sides (3 to 4 minutes for medium rare).

*Jalapeno Jelly

Serves 4

Ingredients

• 12 Jalapeno peppers, stemmed and seeded
• I ½ Cups cider vinegar
• 6 Cups sugar
• 6 Ounces liquid fruit pectin

Preparation

1. Place the jalapenos in a blender.
2. Pour the vinegar over them and blend to puree the peppers.
3. Transfer the pepper liquid to a large saucepan and add the sugar.
4. Stir together and bring to a boil over medium heat.
5. Continue to cook and stir for 5 minutes, or until the sugar dissolves.
6. Remove the liquid from the heat and let it cool for 10 minutes.
7. At that time, blend the pectin into the jalapeno mixture.
8. Remove any foam from the top of the jelly with a spoon.
9. Transfer the mixture to a clean container and store in the refrigerator until needed.

To order a world class extra virgin olive oil and our favorite go to: L'Autunno Blend Extra Virgin Olive Oil

If you're near NYC & would like to see a great selection of cooking classes go to: Institute of Culinary Education