Spiced Grilled Rack of Lamb and Chicken Supreme
Servings: 8 | Time: 1 hour 15 minutes
Directions
Turmeric Paste
- In small bowl, combine oil, turmeric, ginger, salt, pepper, cinnamon, and saffron.
Cherry Orange Chutney
- 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
- Cover chicken supremes and lamb racks with Turmeric Paste. Place in baking dish; cover. Marinate in refrigerator 30 minutes.
- Preheat outdoor grill to medium. Arrange for indirect cooking.
- Coat chicken and lamb with nonstick spray. Season with salt and pepper.
- 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.
- Remove meat from grill; let rest five minutes. Slice rib roasts into chops.
- Top lamb and chicken with watercress. Serve with cherry orange chutney and jeweled saffron rice.
- Make Ahead Tip:
Make Turmeric Paste and Cherry Orange Chutney up to 3 days ahead. Cover: store in refrigerator until ready to use.
- 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.
Ingredients
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
