Rosemary Scented Rack of Lamb with a Cranberry and Orange Chutney

Rosemary Scented Rack of Lamb with a Cranberry and Orange Chutney

This easy recipe for Rosemary Scented rack of Lamb with a Cranberry and Orange Chutney was inspired by country music artist Katrina Burgoyne. Katrina is from down under in Australia. So we paired Australian lamb with ingredients here in the states. Lamb has a bold, rich taste. So we decided to complement that with a tangy and sweet cranberry and orange chutney. To kick the chutney up a notch, we added some pepper flakes for some spice. Our dish is big on flavor and an absolute show stopper at any function.

Try this delicious recipe for Rosemary Scented Rack of Lamb with a Cranberry and Orange Chutney during the holidays or anytime. While that lamb rack is marinating, check out our full interview with country artist Katrina Burgoyne by clicking here.

Rosemary Scented Rack of Lamb with a Cranberry and Orange Chutney

Prep Time20 mins
Cook Time15 mins
Lamb Marinating Time3 hrs
Course: Main Course
Cuisine: Australian
Keyword: cranberry chutney, grilled, Katrina Burgoyne, lamb
Servings: 4
Author: Patrick L.
Cost: 53


  • grill
  • food processor
  • sharp knife
  • Cutting Board


Cranberry and Orange Chutney

  • 12 oz fresh cranberries
  • ½ cup orange juice
  • 2 tbsp Chambord
  • 2 tbsp orange zest
  • 3 oranges
  • ¾ cup brown sugar
  • ¼ cup ginger peeled and finely diced
  • 2 tbsp balsamic vinegar
  • Salt
  • Pepper
  • ¼ tsp pepper flakes

Rosemary-Scented Rack of Lamb

  • 1 large rack of lamb
  • ¼ cup olive oil
  • 2 tablespoons fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 4 garlic cloves
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • Salt
  • Pepper


Cranberry and Orange Chutney

  • Using a sharp knife, peel the oranges. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections in half.
  • In a large saucepan, combine the cranberries1/2 cup of orange juice, and Chambord. Bring to a simmer over medium heat. Simmer on medium-low heat, occasionally stirring until the cranberries have popped, about 7 minutes. Add the vinegar, sugar, and ginger. Cook for another 5 minutes. The chutney should be thick. Remove from heat and add the orange pieces. Season the chutney with salt, pepper, and pepper flakes.

Rosemary-Scented Rack of Lamb

  • In a food processor, combine the olive oil, rosemary, thyme, garlic cloves, and lemon zest and pulse until finely chopped. If you do not have a food processor, you can simply use a sharp knife.
  • Season the rack of lamb generously with salt and pepper. Spread the mixture on the lamb and let marinate for a minimum of 3 hours.
  • Light your charcoal and set the hot coals to one side of the grill. Place the rack of lamb on the hot side. Sear the lamb on all sides. It usually takes a few minutes on each side. Move the rack of lamb off the coals and place the lid over the grill. Cook the lamb to an internal temperature of 130 degrees. Remove the lamb from the grill and let rest for 10 minutes.
  • Slice the lamb between each bone and serve with the chutney.

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