Pepper Crusted Rack Of Lamb With Plum Chutney
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 tbsps
Coarse Ground Black Pepper1 cup
Onion (small diced)1 cup
Celery (small diced)1 cup
Dried Plums (chopped)1 tbsps
Light Brown Sugar (packed)2 tbsps
Red Wine Vinegar (cup)Directions:
1
LAMB: Preheat grill or oven to 375F
2
Rub each rack all over with olive oil
3
Brush or spread meat side of each rack with mint jelly and season on top of that with salt and pepper
4
Transfer racks to hot grill, pepper side down
5
Grill with lid closed about 8 minutes, then turn 90 degrees and grill another 8-10 minutes until desired doneness
6
CHUTNEY: Heat olive oil in a small saucepan over medium-high heat
7
Add onions and celery and saute until soft
8
Add garlic and saute until fragrant
9
Add remaining ingredients and cook over medium-low heat for 15 minutes, stirring often, until thick