Tender Grilled Spring Lamb Chops swimming in tangy Rhubarb Chutney. Add a side of fresh out-of-the-field asparagus and what better way to celebrate Springtime in the Happy Valley. You’re ahead of the game if you’ve already made a stash of Montreal Dry Rub that you’ve been using on grilled steak or pork. Likewise, if you have leftover Rhubarb Chutney from one of the other recipes on this site, this is a great way to use the chutney.

Serves 4

For the Chops:
Serve 1-2 lamb chops per person; 1 1/2 inch thick.

Dry the surface of each lamb chop with a paper towel and sprinkle liberally with Montreal Dry Rub (recipe on this website); refrigerate uncovered for 1- 4 hours, preferably overnight. (Note: like steak, allowing the surface moisture on the lamb chops to evaporate in the fridge produces a more flavorful crust when the chop or steak is panfried or grilled.) Remove the chops from the fridge and bring to room temperature at least 30-45 minutes before grilling.
Preheat your grill and grill the chops over medium-high heat for 3-4 minutes per side: 3 minutes per side will give you medium-rare (pink) to rare chops; 4 minutes per side will produce medium to medium-rare chops. You can also use an instant-read meat thermometer: 120-125 degrees equals medium-rare which is generally considered the ideal doneness for lamb; well-done, over-cooked lamb loses its flavor and is tough.
Once the chops have reached the desired doneness, remove them from the grill and tent them loosely for about 5 minutes to allow the juices in the meat that have migrated to the surface during the grilling to sink back into the chop. Tenting will give you a juicier piece of meat.

For the Rhubarb Chutney:Yield about 1 ½ cups

Ingredients:

2 cups coarsely diced rhubarb (about 1/2-3/4 inch length)
1/4 cup chopped red onion
1 1/2 cups demerara sugar (or light brown sugar)
1/4 cup lemon juice + zest of ½ lemon minced
1/4 cup cider vinegar
1/2 tart green apple, peeled and diced to about ¼ inch
1/2 cup dried cranberries (Craisins)
1 1/2 tablespoons minced fresh ginger
1/4 teaspoon cinnamon, or half a 3 inch cinnamon stick
5 black peppercorns
4 whole cloves

Preparation:

Place freshly cut rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients. (Note: Previously frozen fresh rhubarb loses its crunchiness, so you can add all the ingredients at the same time if using thawed frozen rhubarb.)
Continue to simmer 15-20 minutes, until the rhubarb is tender and the mixture has thickened.
The chutney will keep for several weeks in the refrigerator.

Wine pair: a full bodied Zinfandel, Rioja, Tempranillo, Cabernet Sauvignon, or Nero d’Avola red wine will complement the richness of the lamb.

Adapted from: https://cooking.nytimes.com/recipes/7308-rhubarb-chutney
@FlorenceFabricant

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