Instructions: * - Trimmed weight about 1-1/2 pounds each (rib ends trimmed and chinback-bones removed or cracked
1. Trim surface fat from lamb. Cut each rack in half. Place lamb on a grill above a solid bed of medium-hot coals (you can hold your hand at grill level only 3-4 seconds). Turn to brown evenly and cook to doneness desired.

For rare (140F. on a thermometer inserted in a thickest part), allow 1-20 minutes total. Just before removing from grill, burn 2 sprigs rosemary or all the dried leaves on coals under lamb; takes about 1 minute.

2. Transfer lamb to plates. Garnish with remaining rosemary sprigs. Add salt, pepper, and relish to taste.

*** SPICY PEPPER RELISH
***

1. Stem, seed, and cut in fine strips red and yellow peppers and serrano chilies. Mix with sugar and vinegar.

2. In a 10-12" frying pan over medium heat, cook pepper mixture, uncovered; stir often until most of the liquid evaporates, about 30 minutes. Cool; if made ahead, chill airtight up to 1 week.

Makes about 1 1/2 cups.

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