Rack of Lamb with Orange Cranberry Chutney
Source: Webber

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 meat’s 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 145°F 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.