Moroccan lamb chops with Curried Cherry Chutney

1 cup dry red wine 1/4 cup olive oil 2 tablespoons fresh lemon juice 1 shallot, minced 2 cloves garlic, minced 1 tablespoon chopped thyme 2 teaspoons whole grain mustard 3/4 teaspoon sea salt 3/4 teaspoon ground white pepper 8 large lamb rib chops 1 tablespoon unsalted butter 1 cup Curried Cherry Chutney 1/4 cup sliced Kalamata olives 1 teaspoon fresh lemon juice 1 teaspoon freshly grated lemon zest Whisk together wine, oil, lemon juice, shallots, garlic, thyme, mustard, salt & pepper. Place chops (single layer) in a glass baking dish and cover with marinade. Allow to sit at room temperature for 20 minutes or more, turning chops occasionally. Remove chops from mainade and pour marinade into a small saucepan. Place saucepan on medium-low heat and simmer for 8-10 minutes to reduce by a third. Remove from heat and stir in butter. Heat a grill to medium high and grill chops for 5 minutes per side, basting occasionally with marinade. Meanwhile, place all chutney ingredients into a bowl and stir to combine. Serve chops with chutney.

from Chukar Cherries - www.chukar.com