Rack Of Lamb With Orange-Cranberry Chutney

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.