Ingredients

Cranberry Chutney:
1/2 cup light brown sugar
2 tablespoons honey
3 cups cranberries, divided
1 cup water
1 medium red onion, finely diced
1 tablespoon fresh ginger, grated
1 serrano chile, finely diced
1 clove garlic, finely chopped
Salt
Freshly ground black pepper

1/4 cup freshly chopped cilantro leaves

Cranberry Sauce
2 cups cranberry juice
1/2 cup red wine vinegar
1/4 cup red wine
1/2 cup granulated sugar
4 cups enriched home-made chicken stock
1 teaspoon whole black peppercorns
Salt

Grilled Lamb Chops
8 (4 to 5-ounce) porterhouse lamb chops
Olive oil
Salt
Freshly ground black pepper

Cilantro leaves, garnish
Finely chopped chives, garnish

For the Cranberry Chutney:

Directions

Combine the sugar, honey, 2 cups
of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat
until the cranberries pop and become soft and the mixture thickens slightly. Stir in the
onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8
minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve
warm or at room temperature.

Ingredients

For the Cranberry
Sauce:

Directions

Bring cranberry juice, vinegar and wine to a boil in a
large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the
chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce
consistency). Strain the sauce and season with salt. Keep
warm.

Ingredients

For the Grilled Lamb
Chops:

Directions

Heat the grill to high or a grill pan over high heat.
Brush chops on both sides with oil and season with salt and pepper. Grill until golden

brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from
the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with
cranberry chutney and cranberry sauce. Garnish with fresh cilantro.