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