Lamb Chops with Moroccan Barbecue Sauce

These grilled lamb chops get their Moroccan flavor with a mint chutney marinade and a sweet and spicy barbecue sauce that is poured over the lamb.
Wash and dry the lamb chops. Place chops in a bowl with about 1/4 cup mint chutney; flip to coat. Cover and refrigerate for at least 4 hours or 1 day.Remove the lamb chops from the bowl (discard the remaining chutney in the bowl) and sprinkle with salt and pepper on all sides. Place on a wire rack over a layer of medium-hot coals or on a gas grill over medium heat (you can hold your hand at the grill level for only 3-4 seconds); close the lid of the gas grill. Cook the chops, turning once, until they are browned on both sides but still pink in the center (cut for dough), just 9 to 12 minutes.Place the chops on plates and drizzle with the Moroccan barbecue sauce; arrange the remaining chutney and gravy side by side.Mint Chutney: Whisk together 1 cup lightly washed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled garlic clove, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne pepper until smooth. It turns out about 1 cup.Moroccan barbecue sauce: In a 2-to 3-quart saucepan, combine 3/4 cup honey, 1/2 cup fresh cilantro sprigs, 1/3 cup lemon juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1 garlic clove, 1 whole star anise, 1 cinnamon stick (3 inches long, broken into pieces), 3/4 teaspoon black pepper pepper peas and 1/4 teaspoon each of ground ginger, ground cardamom, whole cloves, hot chili flakes and salt . Bring to a boil over medium-high heat; cook, stirring occasionally, until the sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine sieve into a bowl. It turns out about 1 1/4 cups.Nutritional analysis per serving without chutney.