Oven-Roasted Rack Of Lamb With Harissa-Rhubarb Chutney

• 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 tablespoons harissa
• 4 cups 1/2-inch cubes fresh rhubarb (about 1 1/2 pounds)
• 1 Frenched rack of lamb
• 2 teaspoons ground cumin
• 1 tablespoon olive oil
• salt and pepper to taste
• fresh parsley sprigs for garnish

1. Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion, and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes.
2. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
3. Preheat oven to 400 degrees Fahrenheit. Sprinkle lamb with cumin and season with salt and pepper. Heat 1 tablespoon of oil in a large cast-iron skillet over medium heat. When the oil is hot, place chops in the skillet and sear until golden-brown, about 2 minutes on each side.
4. Remove the chops from the skillet and place them on the rack of a broiling pan. Roast chops 10-12 minutes, or until a meat thermometer inserted into the chops without touching the bone registers 135 to 140 degrees Fahrenheit for medium rare. Brush with chutney and cook another 2 minutes. Serve with remaining chutney.
5. Enjoy!

sugar, cider vinegar, fresh ginger, ground cinnamon, ground cloves, harissa, fresh rhubarb, rack of lamb, ground cumin, olive oil, salt, parsley sprigs

Taken from food52.com/recipes/35851-oven-roasted-rack-of-lamb-with-harissa-rhubarb-chutney (may not work)