Rack Of Lamb With Dried-Apricot Sauce

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Washington Post


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8 ounces dried apricots, finely chopped

2 teaspoons kecap manis (sweet soy sauce)

1 1/2 teaspoons hot pepper sauce, such as Tabasco

1/2 teaspoon finely chopped mint leaves

1/2 chipotle chili pepper in adobo, finely chopped

1/2 cup unsweetened apple juice

1/2 to 1 teaspoon freshly squeezed lime juice

3 teaspoons dry white wine

1/4 teaspoon finely minced garlic

2 teaspoons sweet Thai chili sauce, such as Mae Ploy brand

1/2 teaspoon acacia honey

Water, as necessary

Sea salt

Freshly ground black pepper

2 racks of lamb, frenched (2 1/2 pounds total)

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