Pepper Crusted Rack of Lamb With Plum Chutney

Name: Pepper Crusted Rack of Lamb With Plum Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 2 racks of lamb, frenched; 1/4 cup store-bought mint jelly; 2 Tbs. coarse ground black pepper; salt to taste; 2 Tbs. olive oil; 1/2 cup small diced onion; 1/2 cup small diced celery; 2 garlic cloves, minced; 6 plums, pitted and very coarsely chopped; 1 cup dried plums, chopped; 1 Tbs. packed light brown sugar; 2 Tbs. cup red wine vinegar

Servings: persons

1 Tbs. olive oil
2 racks of lamb, frenched
1/4 cup store-bought mint jelly
2 Tbs. coarse ground black pepper
salt to taste
2 Tbs. olive oil
1/2 cup small diced onion
1/2 cup small diced celery
2 garlic cloves, minced
6 plums, pitted and very coarsely chopped
1 cup dried plums, chopped
1 Tbs. packed light brown sugar
2 Tbs. cup red wine vinegar

1
LAMB: Preheat grill or oven to 375F.
2
Rub each rack all over with olive oil.
3
Brush or spread meat side of each rack with mint jelly and season on top of that with salt and pepper.
4
Transfer racks to hot grill, pepper side down.
5
Grill with lid closed about 8 minutes, then turn 90 degrees and grill another 8-10 minutes until desired doneness.
6
CHUTNEY: Heat olive oil in a small saucepan over medium-high heat.
7
Add onions and celery and saute until soft.
8
Add garlic and saute until fragrant.
9
Add remaining ingredients and cook over medium-low heat for 15 minutes, stirring often, until thick.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 Tbs. olive oil, 2 racks of lamb, frenched, 1/4 cup store-bought mint jelly, 2 Tbs. coarse ground black pepper, and more.

Yes, Pepper Crusted Rack of Lamb With Plum 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.

That's it — enjoy your meal!