Peppered Apricot Lamb

1 rack of lamb (frenched, 8-10 ribs)
6 apricots
freshly ground black pepper
kosher salt
freshly chopped parsley

pre-heat oven to 400 degrees


cut apricots into halves and remove pits. puree half of the apricots in food processor. once pureed, ad a pinch of salt and 20+/- grinds of black pepper to taste. you do want enough pepper to come through the apricot flavor, as it will be sweet and tart. put other apricots aside.

cut lamb rack into parts, two ribs each part. season with salt and pepper on each side. in fry pan on high heat, sear each side of lamb for about 2-3 minutes per side until browned. after searing, put the lamb onto sheet pan or broiler pan and into oven for 10 minutes. remove from oven and glaze the lamb with the apricot puree. return to oven for 5 more minutes.

with remaining apricot halves, place face down in new frying pan on med-high heat, and cook until slightly carmelized (brown) and soft.

when lamb is done, the apricots should be done too. remove lamb and apricots. sprinkle chopped parsley on top of lamb. serve lamb with a few apricots halves, maybe some other pasta (ravioli pictured) and red wine.