Spiced Grilled Rack of Lamb and Chicken Supreme

Servings: 8 | Time: 1 hour 15 minutes


Turmeric Paste


  1. In small bowl, combine oil, turmeric, ginger, salt, pepper, cinnamon, and saffron.


Cherry Orange Chutney


  1. In small saucepan melt butter over medium. Add shallots; cook until golden brown. Add cherries, vinegar, sugar, and crushed red pepper. Bring to boiling. Reduce heat; simmer for 30 minutes. Transfer to food processor. Pulse to lumpy paste consistency. Stir in orange juice. Let cool before serving.



Grilled Rack of Lamb and Chicken Supreme


  1. Cover chicken supremes and lamb racks with Turmeric Paste. Place in baking dish; cover. Marinate in refrigerator 30 minutes.


  1. Preheat outdoor grill to medium. Arrange for indirect cooking.


  1. Coat chicken and lamb with nonstick spray. Season with salt and pepper.


  1. Place lamb rib roasts on grill rack directly over medium heat. Cover; sear 5 minutes, turning once. Move lamb to indirect heat. Cover; grill 10 to 15 minutes for medium-rare (135°F). Meanwhile, place chicken over indirect heat. Cover: grill 15 to 18 minutes or until no longer pink (165°F), turning once.


  1. Remove meat from grill; let rest five minutes. Slice rib roasts into chops.


  1. Top lamb and chicken with watercress. Serve with cherry orange chutney and jeweled saffron rice.


  1. Make Ahead Tip:

Make Turmeric Paste and Cherry Orange Chutney up to 3 days ahead. Cover: store in refrigerator until ready to use.


  1. Tip: Chicken Supremes

If you can’t get these, use bone-in chicken breast halves and remove the bone, or use skinless boneless chicken breast halves.


Turmeric Paste


1/4        cup olive oil

2          tablespoons ground turmeric

4          teaspoons grated fresh ginger

2          teaspoons salt

2          teaspoons ground black pepper

2          teaspoons ground cinnamon

Pinch saffron threads


Cherry Orange Chutney


1          tablespoon unsalted butter

1/4        cup chopped shallots

1          cup dried cherries (or mixture of fresh and dried)

1/2        cup champagne vinegar

1/2        cup sugar

Pinch crushed red pepper

1          tablespoon fresh orange juice


Grilled Rack of Lamb and Chicken Supreme


8          6-ounce chicken breast supremes (airline breast) (boneless breast with first wing portion attached)

3          1 to 1 1/2-pound lamb rib roasts, trimmed

Nonstick cooking spray

1/2        teaspoon salt

1/2        teaspoon ground black pepper

1          bunch watercress