Oven-Roasted Rack Of Lamb With Harissa-Rhubarb Chutney Recipe

Name: Oven-Roasted Rack Of Lamb With Harissa-Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1/3 cup cider vinegar; 1 tablespoon minced peeled fresh ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 2 tablespoons harissa; 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds); 1 Frenched rack of lamb; 2 teaspoons ground cumin; 1 tablespoon olive oil; salt and pepper to taste; fresh parsley sprigs for garnish

Servings: persons

3/4 cup sugar
1/3 cup cider vinegar
1 tablespoon minced peeled fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons harissa
4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
1 Frenched rack of lamb
2 teaspoons ground cumin
1 tablespoon olive oil
salt and pepper to taste
fresh parsley sprigs for garnish

1
Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion, and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes.
2
Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
3
Preheat oven to 400 degrees Fahrenheit. Sprinkle lamb with cumin and season with salt and pepper. Heat 1 tablespoon of oil in a large cast-iron skillet over medium heat. When the oil is hot, place chops in the skillet and sear until golden-brown, about 2 minutes on each side.
4
Remove the chops from the skillet and place them on the rack of a broiling pan. Roast chops 10-12 minutes, or until a meat thermometer inserted into the chops without touching the bone registers 135 to 140 degrees Fahrenheit for medium rare. Brush with chutney and cook another 2 minutes. Serve with remaining chutney.
5
Enjoy!

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup sugar, 1/3 cup cider vinegar, 1 tablespoon minced peeled fresh ginger, 1/2 teaspoon ground cinnamon, and more.

Yes, Oven-Roasted Rack Of Lamb With Harissa-Rhubarb Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven-Roasted Rack Of Lamb With Harissa-Rhubarb Chutney

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