Rack of Lamb with Orange Cranberry Chutney
Lay the racks on their sides to get as much surface area on the cooking grate as
possible. During grilling, the marinade forms an herb crust that underscores the
sweetness of the lamb. The tangy chutney offers just enough bite to cut the
meatís richness. Beautiful.
For the paste:
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon minced shallots
1 tablespoon balsamic vinegar
1 tablespoon whole-grain mustard
1 teaspoon minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 racks of lamb, 1 to 1-1/2 pounds each, frenched
To make the paste: In a small bowl mix together the paste ingredients. Spread
the paste all over the lamb racks. Cover with plastic wrap and refrigerate for
about 8 hours.
For the chutney:
1 cup sun-dried cranberries
1/2 cup cranberry juice
1/4 cup fresh orange juice
2 tablespoons granulated sugar
2 tablespoons cranberry jelly
1/2 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch ground cinnamon
To make the chutney: In a medium saucepan combine the chutney ingredients. Bring
the mixture to a boil, then reduce heat and simmer, stirring occasionally, until
the cranberries are plump and juicy and the chutney has thickened, 10 to 15
minutes. Remove from the heat and allow to cool to room temperature.
Loosely cover the bones of the racks of lamb with aluminum foil to keep them
from burning. Grill over Direct Medium heat until the internal temperature
reaches 145įF and the lamb is medium rare, 20 to 30 minutes, turning once
halfway through grilling time. Remove from the grill and allow to rest for 5
minutes before cutting into chops. Serve hot with the chutney.
Makes 4 servings.