B & R FARMS RECIPES
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RACK OF LAMB WITH APRICOT CHUTNEY MINT GLAZE

2 - 1 1/4 pound racks of lamb, trimmed
2/3 cup B&R Farms Dried Apricot Chutney
½ cup mint jelly
2 Tbs chopped fresh mint
plus mint sprigs for garnish.

Preheat oven to 400F. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend the B&R Farms dried apricot chutney , mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone side down. Reserve remaining chutney mixture in pan for sauce.
Roast lamb until cooked to desired doneness, about 20 minutes for medium rare (meat thermometer will register 103F.) Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops. Garnish with fresh mint sprigs.
4 servings