Caribbean Chutney-Crusted Chops Recipe
"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)
- 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: 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.
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