LouieNep Food

One of the things Lorraine loves nearly as much as coffee is chutney. She would have it with everything if she could, and adores all varieties of it- sweet, spicy, sour, hot. When I use the stuff in cooking, she is ecstatic.

This recipe for chutney-encrusted lamb chops is one of her favorites, is bursting with flavor, and is unbelievably easy to make:

Lamb Chops with Chutney Crust

1 cup fresh breadcrumbs
1/2 teaspoon crumbled dried rosemary
4 thick lamb loin chops
4 tablespoons chutney of your choice

Preheat oven to 450 degrees F. Butter a small baking sheet. Combine breadcrumbs and rosemary on a plate and season with salt and pepper. Season lamb chops with salt and pepper.

Spread each side of chops with 1/2 tablespoon chutney. Dip each chop into breadcrumb mixture to coat; transfer to prepared baking sheet.
Bake in oven until crumbs are golden brown, and lamb is cooked to desired doneness (about 15 minutes for medium-rare).

Serve, and enjoy!

This entry was posted on Saturday, August 21st, 2004 at 3:15 am and is filed under Comfort Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.