This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Rack Of Lamb With Orange-Cranberry Chutney
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- #46527
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 racks of lamb (1 to 1 1/2 pound size), frenched
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
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
1 pinch ground cinnamon
directions
For 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 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 degrees F and the lamb is medium-rare, 20 to 30 minutes. Turn 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.
added by
kpeterson
nutrition data
Nutritional data has not been calculated yet.
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