Ingredients : 
Barbeque Sauce: 
1 lb. Celery, Large Dice 
1 lb. Onion, Large Dice 
8 oz. Bacon 
2 Cloves of Garlic Minced 
1 qt. Chili Sauce1 qt. Ketchup 
1 cup Pineapple Juice 
1 cup Orange Juice 
2 oz. Horseradish 
2 oz. Brown Sugar 
2 oz. Honey 
1 T. Hot Sauce 
1 T. Lemon Juice 
Salt to taste 
Black Pepper to taste 
Lamb Racks: 
10 lbs. Wisconsin Lamb Ribs, breast bone off 
4 oz. Ginger Root 
1 1/2 T. Dry Mustard 
Salt to tste 
Black Pepper to taste 
1 cup Orange Marmalade 
Preparation : 
Place bacon in braising pan. Add onion and celery and saute until translucent. 
Add garlic, black pepper and salt, saute briefly. 
Add remaining ingredients and bring to a boil, simmer gently for 30 minutes, 
reserve. Season lamb racks with freshly ground ginger root, dry mustard, 
salt and black pepper both sides. Brown liberally on a charcoal grill, 
oven broiler, or in a pan with oil. Remove from heat and baste 
with orange marmalade. Place lamb in a large braising pan 
and cover one half of the way with the barbeque sauce. 
Cover completely and cook in a low oven, 300-325 degrees until tender, 
the meat will begin to pull away from the bone, approximately one hour. 
Remove any excess grease from the sauce, brush the rack with 
additional sauce and serve. 
-Andy Tenaglia