If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 Grill
- 3/4 cup sugar
- 1/3 cup cider vinegar
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 tablespoons harissa
- 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
- 1 Frenched rack of lamb
- 2 teaspoons ground cumin
- 1 tablespoon olive oil
- salt and pepper to taste
- fresh parsley sprigs for garnish
- 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.
- Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- 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.
- 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.