Came out really good so I thought I'd share it.
Cut 1 double rack of lamb in to single rib pieces.
Lamb Marinade:
In a food processor combine:
1 tbsp fresh rosemary leaves
1 tbsp fresh thyme
1 tbsp fresh chopped garlic
3-4 tbsp extra virgin olive oil
Fresh ground black pepper
Fresh ground sea salt
Blend until a smooth paste. Apply as a rub to both sides of lamb pieces and refrigerate for 1-6 hours.
Apple, Pear and Chili Chutney:
In a sauce pan melt 2 tbsp of butter. Add to the saucepan:
1 small yellow onion finely chopped
1 tsp fresh minced garlic
1 tsp fresh ginger paste
1/2 tsp salt
fresh red and/or green chillis to taste
Sautee until onions are clear but not browned. Add to saucepan:
2 pears - diced
1 Ganny Smith apple - diced
Cook for 3-4 minutes until pears and apple start to soften. then add:
1/2 cup cider vinegar
1/4 cup white sugar
1/4 cup brown sugar
1 tbsp olive oil
Bring mixture to a boil and then reduce to low heat and simmer about 1 hour. It is the right consitancy when you can run a spoon along the bottom of the pan and it clears a path through the sauce that slowly creeps back in.
Warm lamb to room temperature (about 20-30 minutes) and grill on a medium-high heat for 4 minutes per side. Serve with the Apple/Pear Chutney and vegetables/starch (I did greek salad and wild rice) as you see fit.
Cut 1 double rack of lamb in to single rib pieces.
Lamb Marinade:
In a food processor combine:
1 tbsp fresh rosemary leaves
1 tbsp fresh thyme
1 tbsp fresh chopped garlic
3-4 tbsp extra virgin olive oil
Fresh ground black pepper
Fresh ground sea salt
Blend until a smooth paste. Apply as a rub to both sides of lamb pieces and refrigerate for 1-6 hours.
Apple, Pear and Chili Chutney:
In a sauce pan melt 2 tbsp of butter. Add to the saucepan:
1 small yellow onion finely chopped
1 tsp fresh minced garlic
1 tsp fresh ginger paste
1/2 tsp salt
fresh red and/or green chillis to taste
Sautee until onions are clear but not browned. Add to saucepan:
2 pears - diced
1 Ganny Smith apple - diced
Cook for 3-4 minutes until pears and apple start to soften. then add:
1/2 cup cider vinegar
1/4 cup white sugar
1/4 cup brown sugar
1 tbsp olive oil
Bring mixture to a boil and then reduce to low heat and simmer about 1 hour. It is the right consitancy when you can run a spoon along the bottom of the pan and it clears a path through the sauce that slowly creeps back in.
Warm lamb to room temperature (about 20-30 minutes) and grill on a medium-high heat for 4 minutes per side. Serve with the Apple/Pear Chutney and vegetables/starch (I did greek salad and wild rice) as you see fit.
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