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Coconut Lamb Racks

Source: The Barbecue Cookbook
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Active Time:  10 Minutes
Total Time:  50 Minutes
  Serves 4
2 oz. coconut milk powder
1/4 cup boiling water
2 teaspoons Madras curry powder
5 1/2 oz. canned mango pulp
4 lamb loin racks
1 fresh mango, peeled, pitted sliced (optional)
Coconut Lamb Racks Recipe at
Prepare a fire in a kettle-type grill. Allow to heat for at least 1 hour with the lid off.

Combine coconut milk powder with boiling water, curry powder and mango pulp. Set 2 tablespoons of the mixture aside to use as a glaze; keep remainder for a sauce.

Place lamb in grill, brush with glaze. Cover and roast, with the vent open, brushing occasionally with glaze, until done to your liking. Allow 30-35 minutes for rare, 35-40 minutes for medium, or 40-45 minutes for well done.

Remove from grill. Leave racks to rest for 10 minutes in a warm place, covered loosely with aluminum foil, before carving.

Serve with the mango sauce, gently warmed, and fresh mango slices (optional).

Recipe reprinted by permission of All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 395
Fat. Total: 33g
Fiber: 3g
Carbohydrates, Total: 13g
Sodium: 64mg
% Cal. from Fat: 75%
Cholesterol: 43mg
Protein: 17g
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