Ingredients for Baked Chutney Lamb Chops
- Fruit Chutney
- Dijon Mustard
- Lamb Chops
- Potatoes
How to Make Baked Chutney Lamb Chops
- Preheat oven to 220°C (425°F). Line a baking tray with baking paper.
- In a large bowl, combine 1/2 cup mango chutney, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, and a pinch of salt and pepper.
- Add 4 lamb chops (about 150g total) and 1 lb small potatoes, quartered, to the bowl. Toss gently to evenly coat the lamb and potatoes with the chutney mixture.
- Arrange the lamb chops and potatoes in a single layer on the prepared baking tray.
- Bake for 20-25 minutes, or until the lamb is cooked through and browned, and the potatoes are golden brown and crispy. Use a meat thermometer to ensure the lamb reaches an internal temperature of 70°C (158°F).
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
111g
Carbs
5g
