Lamb Chop With Chutney Crust

3
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #2634

November 16, 2011



" Chutney just goes with lamb. I like Major Grey chutney or my own recipe for Colonol Grey's Chutney posted here on Zazz separately. If you like lamb well done bake longer than 15 minutes, check internal temperature"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (67.6 g)
  • Calories 130.4
  • Total Fat - 2.7 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 6.3 mg
  • Sodium - 134.3 mg
  • Total Carbohydrate - 23.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 10.3 g
  • Protein - 3.6 g
  • Calcium - 116.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Pre-heat oven to 450f

Step 2

Trim your chops, make small cuts through any fat on the edge of the chop

Step 3

Combine your crumbs with the rosemary

Step 4

Season chops with salt and pepper, spread 1/2 tablespoon of chutney on each side of the chope and dip into the crumbs

Step 5

Place on a baking sheet, bake in 450 oven for 15 minutes. They should be golden brown and medium rare Medium rare internal temperature 145, medium 160

Tips & Variations


No special items needed.

TwisSis RIP Forever in our Kitchen

This may be long & is a clear chg from your intent, BUT -- Lamb is the staple meat of Iceland & butchers often do weird cuts of it. Siggi bought a leg of lamb crosscut into 12 1-in thick lamb steaks. He didn't want to grill them & I needed inspiration, so I recipe-shopped until I found your recipe. After forgiving you the absence of garlic, I whizzed a heaping tbsp of my minced roasted garlic into my chunky mango chutney using a hand-held stick blender. I used a pastry brush to apply the blend to the lamb & finished the recipe as directed. We enjoyed this very much. Thx for sharing the recipe w/us.

(21 Mar 2018)