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Print this Recipe    Spicy Lamb

LAMB ON FIRE

1.5 kg lamb racks or cutlets

2 Tbs olive oil
1 large onion, finely diced
4 cloves garlic, crushed
2 tsp diced chilli
1/4 cup red wine
2 Tbs lemon juice
1/2 tsp each ground mixed spice, white pepper,
cayenne pepper, thyme, salt.

With the point of a sharp knife make a few slits in the lamb. Heat
the oil in a med.-sized frying pan and saute the onion, garlic,
chilli and other seasonings until the onion is softened and lightly
coloured. Add the wine and lemon juice. Simmer until most of the
liquid has disappeared. Cool. With your hands, rub the marinade
all over the lamb, forcing it into the slits. Cover and refrigerate
for several hours or overnight. Turn occasionally. Preheat grill
or barbecue. Grill the about 6 minutes each side for the lamb
racks or 3 minutes each side for the cutlets. Cut the racks into
cutlets before serving.

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