Baked Lobster with Mango Sauce - Lobster Tail 5
Grilled Rack of Lamb with Peach Ginger Chutney
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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.
Grilled Rack of Lamb with Peach Ginger Chutney
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
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.
Ingredients
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Instructions
  1. In a small bowl, mix together the chutney, guam marsala, salt, pepper, bourbon and garlic.
  2. 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.
  3. 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.
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