Lamb Rack and Peach‑Apricot Chutney

Ingredients

• 2 onions
• 10 g ginger
• 2 cloves garlic
• 150 g dried apricots
• 150 g dried peaches
• 1 tbsp mustard seeds
• 1 tbsp plant oil
• 150 ml orange juice
• 3 tbsp apple cider vinegar
• 1 tsp brown sugar
• Salt
• chili powder
• 2 lamb racks (≈450 g each)
• 2 tbsp spicy mustard
• plant oil for grill

Instructions

1. 1.

   Peel and finely chop the onions, ginger, and garlic. Dice the dried apricots and peaches. In a hot pot with plant oil, sauté all ingredients with mustard seeds for 2–3 minutes. Deglaze with water, orange juice, and vinegar; stir in brown sugar, salt, and chili powder. Simmer, stirring occasionally, until thickened (about 40 minutes). Add water if needed.

2. 2.

   Rinse the lamb racks, pat dry, and rub with spicy mustard. Grill over medium heat on a greased grill with lid closed for about 15 minutes, turning halfway through.

3. 3.

   Taste the chutney and plate it alongside the grilled lamb racks. Serve immediately.