Ingredients for the Lamb/Rub:
2 racks of California Pure Lamb, Frenched, 2 to 2 1/2 pounds total
¼ cup Olive Oil
1 cup New Mexico chile powder
3 Tbs. Brown sugar
3 Tbsp. Kosher Salt
3 Tbsp. Fresh garlic cloves - peeled and chopped.
Ingredients for Tomato-Mint Chutney:
4 ea. Roma tomatoes- Cored and quartered.
1 tsp. Fresh ginger root - peeled/grated
¼ cup Granulated sugar
1 cup Cider vinegar
1 ea. Chipotle pepper in adobo - minced
1 tsp. Spanish smoked paprika
2 tsp. Fresh mint leaves - minced
Prepare the Grill to a preheated temperature of 350 to 400°F.
For the Lamb:
Let the lamb racks rest and come up to room temperature for about 20 minutes. While they are doing so, in a bowl, prepare the chile rub by combining the olive oil, chile powder, brown sugar, salt and garlic.
For the Smoked Chile Tomato-Mint Chutney:
Place all ingredients in a non-reactive pan and bring to a boil. Reduce heat and bring to a simmer. Cook until chutney thickens, about 20-30 minutes.
Rub the lamb racks to fully cover on all sides. Place the lamb racks on Grill until an Instant-read thermometer measures an internal temperature of 135 to 140°F, about 10 to 12minutes.
Remove the lamb from the grill and let it rest for about 2 minutes before slicing. Slice the racks into chops and serve on a pre-heated platter. Spoon chutney on each lamb chop.
Courtesy of Rio Grill Recipe serves 4 people
Sacramento & Company / News10