Caribbean Chutney-Crusted Chops Recipe

Caribbean Chutney-Crusted Chops Recipe photo by Taste of Home

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"I like to impress my guests with delicious meals, and these lamb chops are one of my best entrees," says Josephine Piro from Easton, Pennsylvania. "It all started with a jar of chutney I received in a gift basket and didn’t know what to do with. Folks think I fuss all day over these sophisticated chops…but they’re done in 30 minutes flat—and they’re fabulous!"

This recipe is:

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Diabetic Friendly

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Caribbean Chutney-Crusted Chops Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

1 cup soft bread crumbs
1-1/2 teaspoons Caribbean jerk seasoning
1/4 cup mango chutney
1/2 teaspoon salt
1/2 teaspoon pepper
4 lamb loin chops (2 inches-thick and 8 ounces each)

Directions

Preheat oven to 450°. In a shallow bowl, combine bread crumbs and jerk seasoning; set aside. Combine the chutney, salt and pepper; spread over both sides of lamb chops. Coat with crumb mixture.
Place lamb chops on a rack coated with cooking spray in a shallow baking pan. Bake 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium 160°; well-done 170°). Yield: 4 servings.

Nutritional Facts 1 lamb chop equals 296 calories, 10 g fat (3 g saturated fat), 91 mg cholesterol, 711 mg sodium, 20 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Caribbean Chutney-Crusted Chops in Simple & Delicious July/August 2007, p33