They say you eat with your eyes first. There’s something about a dish that’s awash in vibrant colors that instantly demands attention. These Chili Rubbed Lamb Chops with Rhubarb Marmalade will become the star of your table with the glistening jeweled glaze and bright pop of fruit salsa. This Gluten Free and Dairy Free creation is destined to become your next signature dish.
The Magical and Elusive Rhubarb
Rhubarb is a little like a unicorn. This mid-spring to mid-summer vegetable might spring up from the ground in all of its crimson splendor in abundance elsewhere, but just tracking it down at the store became a mission here in Florida. If you can’t find fresh rhubarb, you can substitute frozen.
The intensely tart bite of rhubarb makes it equally at home in savory dishes as sweet. The combination of citrus vinegar balanced with sugar will make this rhubarb marmalade just as delicious on your morning biscuits.
As impressive as this dish looks, the most time consuming part is the chopping. Every layer brings maximum flavor with minimum effort. A combination of honey granules and a Smoked Maple Sriracha rub impart the first layer of flavor.
After that the rhubarb marmalade gets generously coated over each chop. Finally the chops rest on a bed of summer’s bounty.
Imagine the flavors and colors of juicy ripe peaches mingling with tangy and bright cherries, marinated in the zip of lime juice and kick of chipotle powder. Each component of these Chili Rubbed Lamb Chops with Rhubarb Marmalade is incredible on it’s own, but together creates something spectacular.
This is special enough to become your signature dish.
The Three Components of Chili Rubbed Lamb Chops with Rhubarb Marmalade
Start by coating your lamb in the sweet, spicy, and smoky rub. This will allow it to permeate and season the meat.
Instead of standing at the stove or grill minding individual lamb chops, the rack of lamb is roasted whole and then sliced into lollipops after resting.
Next comes that tangy and tart marmalade that you will be wanting to make again after your first taste. Everything goes into the pot and simmers until it’s sticky and thick. You can even make this the day before.
Finally the fruit salsa in all of it’s fresh, colorful glory joins the triple threat of flavors. Don’t be afraid to make this ahead of time because as it sits the juice come out and the fruit marinates, being transformed into something magic.
Now that I know you are excited to make this dish, let’s make Chili Rubbed Lamb Chops with Rhubarb Marmalade!
Chili Rubbed Lamb Chops with Rhubarb Marmalade
- 1 rack of lamb
- 1 tsp honey granules
- 1 tbsp Smoked Maple Sriracha
- 1/2 tsp kosher salt
- 2 cups rhubarb, sliced thin
- 1 cup sugar
- 1/4 cup citrus vinegar
- pinch of salt
- 1 juice and zest of 1 orange
- 1 cup cherries, pitted and chopped
- 1 cup peaches, peeled and chopped
- pinch of salt
- 1 tsp honey
- 1/2 lime, juiced
- pinch of chipotle powder
- In a bowl, combine the salt, honey granules, and Smoked Maple Sriracha seasoning.
- Evenly sprinkle the rub over the rack of lamb. Cover and allow to sit in the refrigerator for one hour.
- Preheat the oven to 450 degrees.
- Place lamb in a baking dish and bake for 15 minutes. Flip the rack of lamb over, and cook for 5 additional minutes, or until your desired doneness.
- Removed from the oven and allow to rest for 10 minutes.
- Slice into lollipops and brush each chop with the rhubarb marmalade.
- Serve on top of the fruit salsa.
- Combine all of the ingredients in a stock pot on medium-low heat.
- Allow to simmer and the rhubarb to soften and begin to slump down, approximately 10 minutes.
- Once the rhubarb begins to get soft and the sauce thickens, take a potato masher and mash the rhubarb.
- Allow the rhubarb to cook more and the sauce to thicken and get sticky, approximately 10 minutes.
- Remove from the heat.
- Combine all of the ingredients in a bowl.
- Allow to marinate for at least 10 minutes. The longer it sits, the more juices will come out of the fruit.