Caribbean Chutney-Crusted Chops Recipe
Caribbean Chutney-Crusted Chops Recipe photo by Taste of Home
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Caribbean Chutney-Crusted Chops Recipe

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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!"
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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)

Nutritional Facts

1 lamb chop: 296 calories, 10g fat (3g saturated fat), 91mg cholesterol, 711mg sodium, 20g carbohydrate (9g sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch.


  1. 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.
  2. 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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