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Grilled Rack of Lamb with Peach Ginger Chutney

Once springs gets here, not always as soon as we want, I can’t wait to get on the deck and fire up that grill. The Burgers. The Ribs. The Steaks. The Chicken. So what about…The Lamb? So to help mix things up a little bit this summer, I went to my friend and mentor (a lover of lamb), Chef Phil. So what follows is a recipe for Rack of Lamb made with Beau Bien Peach Ginger Chutney out of Detroit.
Course Main Dish

Ingredients

  • 2 -8 ounce jars Beau Bien Peach Ginger Chutney
  • 1/2 teaspoon Guam Marsala
  • 1/2 teaspoon Sea Salt & Fresh Ground Pepper
  • 1/4 teaspoon Bourbon
  • 1/8 teaspoon granulated garlic
  • Sea Salt & Fresh Ground Pepper
  • 3-4 Racks of Lamb

Instructions

  • In a small bowl, mix together the chutney, guam marsala, salt, pepper, bourbon and garlic.
  • Preheat the grill to approximately 350 to 400 degrees. Season the rack of lamb with salt & fresh ground pepper on the meat side. Spread a layer of the chutney mixture over the meat side of the lamb.
  • Oil grill grates. Place rack of lamb bone side down on the grill. Cover grill and cook for 16-20 minutes or until the internal temperature reaches 135 degrees. Let the ribs rest for 5-7 minutes before cutting. Serve with the leftover chutney mixture.

Notes

Serve this with the Cipollini and Morel Mushroom Skewers and Marinated Michigan Asparagus.