* - 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. ~ Vincent Guerithault, Vincent Guerithault on Camelback, Phoenix AZ