Sweet And Savory Summer Rack Of Lamb

• 6 dried apricots
• 1 can piquillo peppers
• 1 3/8 tablespoons butter
• 4 3/8 tablespoons blanched almonds
• 3/4 cup raisins
• thyme
• rosemary
• garlic optional
• 2 15/16 tablespoons capers
• salt
• pepper
• veal stock 10 cl.
• 2 racks of lamb
• sea salt
• olive oil

1. Dice the apricots. Drain and slice the piquillo peppers.
2. Melt the butter in a skillet. Add the almonds, apricots, raisins, thyme, and garlic. Pour in the veal stock. Mix and simmer over low heat for 15 minutes. Off the heat, add the capers and piquillo peppers. Season with salt and pepper and set aside.
3. Preheat the oven to 480F.
4. Rub each rack of lamb with sea salt, thyme, rosemary, garlic (optional), and pepper. Sprinkle with olive oil and bake for 10 minutes at 480F then for 25 minutes at 400 F.
5. Remove the lamb from the oven, cover with aluminum foil, and let stand for 5 minutes before slicing. Place the filling in a circle and then put the racks of lamb on top.

apricots, piquillo peppers, butter, blanched almonds, raisins, thyme, rosemary, garlic, capers, salt, pepper, veal stock, lamb, salt, olive oil

Taken from www.yummly.com/recipe/Sweet-and-Savory-Summer-Rack-of-Lamb-2044000 (may not work)