In a small bowl mix the paste ingredients. Spread the paste all over the lamb racks. Cover with plastic wrap and refrigerate for about 8 hours.
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Allow the racks to stand at room temperature for 15 to 30 minutes before grilling. Loosely cover the bones with aluminum foil to keep them from burning.
Prepare the grill for direct cooking over medium heat (350° to 450°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
In a medium saucepan combine the chutney ingredients. Bring the mixture to a boil on the stove, reduce the heat, and simmer until the cranberries are plump and juicy and the chutney has thickened, 10 to 15 minutes, stirring occasionally. Remove from the heat and allow to cool to room temperature.
Brush the cooking grates clean. Grill the racks over direct medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once or twice (if flare-ups occur, move the racks temporarily over indirect heat). Remove from the grill when the internal temperature reaches 125°F. Let rest for about 5 minutes before cutting into chops (the temperature of the lamb will rise about 5 degrees during this time). Serve the chops warm with the chutney.
Brush the cooking grates clean. Grill the racks over medium heat, with the lid closed, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once or twice (if flare-ups occur, move the racks temporarily over indirect heat). Remove from the grill when the internal temperature reaches 125°F. Let rest for about 5 minutes before cutting into chops (the temperature of the lamb will rise about 5 degrees during this time). Serve the chops warm with the chutney.
