"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!"
- 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)
- 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.
Originally published as Caribbean Chutney-Crusted Chops in Simple & Delicious July/August 2007, p33
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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