4 Lamb rack, trimmed, seasoned with salt and pepper
2 Tbsp Vegetable Oil
1 each Bell Pepper (Red, yellow & orange)
2 Jalapeno Peppers seeded and diced
¼ tsp Cayenne Pepper
4 cups White Vinegar
4 Tbsp Balsamic Vinegar
16 oz Dark Corn Syrup
Heat a large skillet on high for 4 minutes; add vegetable oil and lamb (meat side down) at the same time. Reduce heat to medium and sear for 5 minutes. Turn off heat and preheat oven to 450º. Place rack in oven and bake for 8-10 minutes for medium rare and let rest before serving.
Add all ingredients into large sauce pan and bring to boil. Reduce heat to medium and simmer 20-25 minutes until thickened.
Serve with sides of mashed potatoes and asparagus. Enjoy!