Lamb Chops n' Chutney crust
"I love the flavor of the chutney and lamb. Cook longer if you do not like pink lamb"
photo by Bergy
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 cup fresh bread, crunbs
- 1⁄2 teaspoon dried rosemary
- salt and pepper
- 4 lamb loin chops, 2 inches thick
- 4 tablespoons colonel grey chutney (recipe#10662) or 4 tablespoons major grey chutney
directions
- Heat oven to 450 degrees F.
- Combines crumbs and rosemary.
- Season chops with salt& pepper.
- Spread each side of the chops with 1/2 tsp chutney and dip into the crumbs, coat well Place on a baking sheet and bake until golden brown 15 minutes for medium rare.
- Serve.
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Reviews
-
Very easy lamb recipe---nice for a weeknight meal as not much prep is involved. Used lamb chops and Major Grey's chutney. Wished the chutney flavor would have come through a little more; maybe I would use a stronger chutney next time or use more of the Major Grey's. Served with roasted eggplant. Thanks! -
well what do I say but, thank you thank you thank you. My DD 10 inhaled the meat, of late to get her to eat meat has been a push (not meat and veg again mum). This was enjoyed by all of us my, DH and me :). I did this with lamb rump steak instead of the chops and used a fruit chutney. You did not need steak knives for this as it was so tender. Once again thank you for posting this Jan:)
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I totally agree with JanS. I used lamb steaks and my green chile chutney. It was marvelous and didn't overpower the lamb! -
Bergy, this was so simple I'm amazed!! I wasn't expecting so much flavour from such a simple recipe, but the chutney (I used a home made mango one) really came through. I used plenty of salt and pepper too. Tomoko who lives with us, wants me to do it to chicken next.
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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