Oven Roasted Rack of Lamb with Harissa Rhubarb Chutney
Ingredients
- 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 tablespoon harissa
- 4 cup 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
- 1 Frenched rack of lamb
- 2 teaspoon ground cumin
- 1 tablespoon olive oil
- salt and pepper to taste
- fresh parsley sprigs for garnish
Instructions
Oven-Roasted Rack of Lamb with Harissa-Rhubarb Chutney serves 4 original recipe by Food52.
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