Instructions: To make the Paste: In a small bowl mix together the paste ingredients.

Spread the paste all over the lamb racks. Cover with plastic wrap and refrigerate for about 8 hours.

To make the Chutney: In a medium saucepan combine the chutney ingredients. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the cranberries are plump and juicy and the chutney has thickened, 10 to 15 minutes. Remove from the heat and allow to cool to room temperature.

Loosely cover the bones of the racks of lamb with aluminum foil to keep them from burning. Grill over Direct Medium heat until the internal temperature reaches 145 degrees and the lamb is medium-rare, 20 to 30 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 5 minutes before cutting into chops. Serve hot with the chutney.

This recipe yields 4 servings.

Wine Recommendation: For the savory lamb - with its crisp, sweet crust - and the piquant chutney that blends sweet and sour, only one wine will do; Pinot Noir. Try one from Oregons Willamette Valley, Burgundys Cote dOr, or Carneros in California.

Beer Recommendation: Lamb and Lambic! A Belgian fruited Lambic beer will highlight the orange and cranberry notes in the lamb. We recommend a framboise, a wonderfully refreshing and complex raspberry-tinged brew.

Comments: Lay the racks on their sides to get as much surface area on the cooking grate as possible. During grilling, the marinade forms an herb crust that underscores the sweetness of the lamb. The tangy chutney offers just enough bite to cut the meats richness. Beautiful.

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