Five Spice Lamb with Plum Chutney

Ingredients

• 4 servings cilantro leaves for garnish
• 2 tablespoons t brown sugar dark
• 0.5 teaspoon five spice powder 
• 30 grams garlic 
• 1 tablespoons sauce 
• 0.5  kiwi fruit 
• 3 pounds lamb shoulder (four 1/ chops)
• 1 cup red wine 
• 1 tablespoons vegetable oil 
• 0.5 teaspoons frangelico 
• 0.5 teaspoons frangelico 

Equipment

• food processor
• sauce pan
• blender
• grill
• aluminum foil

Directions

1. Put the garlic, ginger, kiwi, fish sauce, 1 tablespoon soy sauce, vegetable oil, 1 teaspoon five spice powder and salt into a small food processor or blender and process until smooth.
2. Spread the marinade onto both sides of each piece of lamb and refrigerate for at least 4 hours or up to 24 hours. To make the sauce, add the red wine, cinnamon stick, five spice powder, brown sugar, and soy sauce into a small saucepan and boil until it's thick and syrupy.
3. Remove the cinnamon stick and set aside.
4. Heat a grill until very hot. As long as your chops are thinner than 1/2-inch, they should cook through without burning over a very hot grill, but if your chops are thicker you may want to use a medium high heat, or build two temperature zones if you are using charcoal.
5. Remove any excess marinade from the lamb chops and place on grill. Cover and leave the lamb undisturbed until you have nice grill marks on it.Flip the chops over, cover and grill until they're cooked to your desired doneness.
6. Transfer the lamb to a platter and tent with foil. When the meat is done, bring the sauce to a boil over high heat and add the plums. Boil until the plums are cooked and the sauce is thick (about 1-2 minutes).
7. Serve the lamb with the plum chutney and garnish with cilantro.