Racks of Lamb with Orange-Cranberry Chutney | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon minced shallot
• 1 tablespoon balsamic vinegar
• 1 tablespoon whole-grain mustard
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 lamb racks, each 1 to 1½ pounds, frenched
• 1 cup sun-dried cranberries
• ½ cup cranberry juice
• ¼ cup fresh orange juice
• 2 tablespoons granulated sugar
• 2 tablespoons cranberry jelly
• 1½ teaspoon balsamic vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon ground cinnamon