Yields 6 servings
2 racks of lamb, bones “frenched” (exposed)
1 medium navel orange, cut into quarters, stem cap removed
¼ cup light brown sugar
8 ounces whole cranberries
20 leaves fresh mint or 1 sprig of either rosemary or
sage or 2–3 sprigs tarragon, leaves removed from stems
Season chops with salt and pepper. Grill or broil 2 minutes each side for medium rare.
Cool; reserve covered in refrigerator.
In the bowl of a food processor pulse orange segments, skin and all, to chunky. Add brown sugar, run briefly to combine, set aside in nonreactive bowl.
Place cranberries and mint leaves or herb sprig(s) in food processor, pulse to rough chunk. Combine in bowl with orange. Refrigerate compote until ready to use.
Preheat oven to 350°F.
Place prepared compote on counter, allow to reach room temperature.
Place cooked chops on a foil– lined baking sheet (foil aids in cleanup).
Heat chops in oven 5 minutes, along with ovenproof serving platter.
Place chops on platter and top each with a heaping teaspoon of chutney.
Garnish platter with sprigs of herbs, sprinkled chutney and/or edible flowers, if available.