Caribbean Chutney-Crusted Chops Recipe
- 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)
- 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.
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.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.