Baked Chutney Lamb Chops Recipe

Impress your guests with these succulent baked chutney lamb chops! Perfectly browned and tender lamb chops are paired with crispy roasted potatoes, all coated in a vibrant and flavorful chutney-mustard glaze. A quick and easy weeknight meal ready in under 30 minutes. Each serving is approximately 4 points (Weight Watchers).

Prep Time 10 mins
Cook Time 20 mins
Calories 668.5 kcal
Protein 66g
Rating 5.0 (1 Reviews)
Baked Chutney Lamb Chops

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Chutney Lamb Chops

  • Fruit Chutney
  • Dijon Mustard
  • Lamb Chops
  • Potatoes

How to Make Baked Chutney Lamb Chops

  1. Preheat oven to 220°C (425°F). Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. Arrange the lamb chops and potatoes in a single layer on the prepared baking tray.
  5. 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).
  6. 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