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1
Direct Heat
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To make the chutney, stir together the rhubarb, onion, honey, vinegar, raisins, jalapeno, garlic, and the cardamom bag in a medium saucepan.
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Add the water, place over medium-high heat, and bring to a boil.
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Lower the heat to a simmer.
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Cover and cook for about 15 minutes, or until the rhubarb is extremely tender.
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Taste it to see whether you want it sweeter or hotter.
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If the rhubarb is especially tart, add more honey.
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Stir in a teaspoon and then taste.
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If the chutney seems mild, add 1 or 2 more chopped jalapenos.
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If you add either, continue cooking for another 5 minutes to blend the flavors.
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11
Remove from the heat, fish out the cheesecloth bag, and stir in the cilantro.
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Serve this chutney warm, at room temperature, or cold.
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13
Pat the lamb chops dry.
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Insert slivers of garlic into each one by making small cuts with a paring knife and poking in the garlic.
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15
Brush the tops lightly with half the olive oil, and pat on half the cracked peppercorns.
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Turn the chops over, brush with the remaining oil, and press in the remaining pepper.
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Let sit at room temperature for about 30 minutes or up to 1 hour.
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18
Oil the grill racks.
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Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
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Place the lamb chops on the grill and cook for 3 to 4 minutes per side.
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The lamb should give slightly when touched with your finger, indicating medium-rare to medium, or the internal temperature should register 135F to 140F.
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You dont want to overcook.
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Remove to a platter and pass the rhubarb chutney.
