Author Notes
It doesn’t matter if you pair this simple, spicy-sweet chutney with an oven-roasted rack of lamb or a pork shoulder or even a hearty cut of fish – just make it before rhubarb season is over. Tangy and sweet have never tasted so good together. —CAVA
Ingredients
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3/4 cup
sugar
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1/3 cup
cider vinegar
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1 tablespoon
minced peeled fresh ginger
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
ground cloves
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2 tablespoons
harissa
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4 cups
1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
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1
Frenched rack of lamb
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2 teaspoons
ground cumin
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1 tablespoon
olive oil
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salt and pepper to taste
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fresh parsley sprigs for garnish
Directions
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Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion, and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes.
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Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
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Preheat oven to 400 degrees Fahrenheit. Sprinkle lamb with cumin and season with salt and pepper. Heat 1 tablespoon of oil in a large cast-iron skillet over medium heat. When the oil is hot, place chops in the skillet and sear until golden-brown, about 2 minutes on each side.
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Remove the chops from the skillet and place them on the rack of a broiling pan. Roast chops 10-12 minutes, or until a meat thermometer inserted into the chops without touching the bone registers 135 to 140 degrees Fahrenheit for medium rare. Brush with chutney and cook another 2 minutes. Serve with remaining chutney.
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Enjoy!
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