Serves: 4
Total Calories: 220

FOR THE PASTE:
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 tablespoon minced shallot
1 tablespoon balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon minced garlic
1 teaspoon kosher salt
1 teaspoon finely ground black pepper
2 racks of lamb, about 1 to 1 1/2 pounds each, frenched
See _Frenching A Rack Of Lamb

FOR THE CHUTNEY:
1 cup sun-dried cranberries
1/2 cup cranberry juice
1/4 cup fresh orange juice
2 tablespoons granulated sugar
2 tablespoons jellied cranberry sauce
1/2 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
pinch ground cinnamon

TO MAKE THE PASTE: In a small bowl mix together the paste ingredients.

Spread the paste all over the lamb racks. Cover with plastic wrap and refrigerate for about 8 hours.

TO MAKE THE CHUTNEY: In a medium saucepan combine the chutney ingredients. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the cranberries are plump and juicy and the chutney has thickened, 10 to 15 minutes. Remove from the heat and allow to cool to room temperature.

Loosely cover the bones of the racks of lamb with aluminum foil to keep them from burning. Grill over Direct Medium heat until the internal temperature reaches 145°F and the lamb is medium rare, 20 to 30 minutes, turning halfway through grilling time. Remove from the grill and allow to rest for 5 minutes before cutting into chops. Serve with the chutney.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 220
Calories from Fat: 60

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
Brandied Lamb Pockets
Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella