Chutney Lamb Chops Recipes

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SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY



Sunny's Grilled Lamb Chops with a

Provided by Sunny Anderson

Categories     main-dish

Time 2h30m

Yield 12 chops

Number Of Ingredients 14

1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Few dashes hot sauce
Zest of 1 orange
12 unfrenched single-bone lamb chops
6 tablespoons olive oil
2 oranges, peeled and sectioned to remove the membrane, plus remaining juice
1/2 cup orange marmalade
1/4 cup finely chopped fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 scallion, white and green parts, finely chopped
Kosher salt and freshly ground black pepper

Steps:

  • For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
  • Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
  • For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.

GRILLED LAMB CHOPS WITH MINT CHUTNEY



Grilled Lamb Chops With Mint Chutney image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Juice of 2 limes
1 clove garlic, peeled
1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
1 fresh or dried habanero or other chili, to taste
1 cup plain, whole-milk yogurt
1 tablespoon sugar
2 cups fresh mint leaves, washed and well dried
Salt and pepper
8 shoulder lamb chops

Steps:

  • Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
  • When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.

Nutrition Facts : @context http, Calories 939, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 81 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 36 grams, Sodium 903 milligrams, Sugar 7 grams

CHUTNEY LAMB CHOPS



Chutney Lamb Chops image

From "Soup to Nuts." Haven't made these yet. It's different than others posted here with white grape juice and Dijon mustard. I like the easy preparation.

Provided by Oolala

Categories     Lamb/Sheep

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

12 lamb chops
salt, to taste
pepper, to taste
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons white grape juice
1/2 cup mango chutney, pureed
2/3 cup peanuts, chopped

Steps:

  • Sprinkle chops with salt and pepper.
  • Saute chops in oil over high heat until golden brown and rare inside.
  • Transfer chops to a greased baking dish.
  • Mix mustard and grape juice until smooth and then brush the mustard mixture on chops and sprinkle with chutney and peanuts.
  • Bake at 400 degrees F. for 5 minutes.

Nutrition Facts : Calories 754.8, Fat 65.6, SaturatedFat 24.4, Cholesterol 140.6, Sodium 166.6, Carbohydrate 5.5, Fiber 1.6, Sugar 3.3, Protein 35.5

LAMB CHOPS N' CHUTNEY CRUST



Lamb Chops n' Chutney crust image

Make and share this Lamb Chops n' Chutney crust recipe from Food.com.

Provided by Bergy

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 324.9, Fat 25.7, SaturatedFat 11.3, Cholesterol 70.3, Sodium 110.8, Carbohydrate 5.8, Fiber 0.3, Sugar 0.5, Protein 16.4

LAMB CHOPS WITH PRUNE CHUTNEY



Lamb Chops with Prune Chutney image

Tender lamb chops pair well with a sweet fruit chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 11

1 1/2 tablespoons unsalted butter
2 teaspoons sugar
8 shallots, cut in half lengthwise
1 tablespoon balsamic vinegar
1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons dried cranberries
18 bite-size prunes, or 6 large pitted prunes, quartered
1 1/2 tablespoons chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground black pepper
8 rib lamb chops, 3/4 inch thick
1 tablespoon olive oil

Steps:

  • To make chutney, melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, cranberries, prunes, 1 teaspoon of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.
  • Season lamb chops with salt, pepper, and the remaining chopped rosemary. Heat olive oil in a large skillet over medium-high heat. Add chops, and saute until brown on the bottom, 3 to 4 minutes. Turn and cook until a meat thermometer reads 110 degrees (for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney.

LAMB CHOPS WITH MANGO CHUTNEY



Lamb Chops With Mango Chutney image

These chops are moist and delicious. The 5 spice powder gives it a unique and lovely flavor. It's very easy and will impress anyone who likes lamb. You can choose spicy or sweet depending on your pallet.

Provided by graniteangel

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

16 ounces lamb chops
1/2 teaspoon five-spice powder
1/2 teaspoon kosher salt
1 cup spicy mango chutney (store bought in a jar) or 1 cup sweet mango chutney (store bought in a jar)

Steps:

  • Heat your oven to 350°F.
  • Rub 5 spice and kosher salt on both sides of chops. Place chops in a 8x 8x baking dish and evenly spoon chutney over each chop. Cover with tin foil.
  • Bake for 40-45 minutes. Let rest for 10 minute Serve while hot.
  • I like to cook Mahatma Yellow Saffron Long Grain Rice as a side with steamed veggies. I use butter, fresh garlic, fresh ginger, salt, pepper and a splash of fresh lemon over the steamed veggies.

Nutrition Facts : Calories 351.5, Fat 30.2, SaturatedFat 13.3, Cholesterol 83.9, Sodium 281.5, Protein 18.5

CHUTNEY & ROSEMARY LAMB CHOPS



Chutney & Rosemary Lamb Chops image

This is a really lovely way to serve lamb, a great side with this is rice, risoni or mashed potato as you need something to soak up all the lovely sauce which it makes quite a bit of. This is a kid pleaser too, miss DD ate this up with no complaints.

Provided by Mandy

Categories     Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
12 lamb loin chops, trimmed
1 brown onion, sliced
1/2 cup dry white wine
250 g fruit chutney
1 cup italian tomato passata
1 cup chicken stock
2 teaspoons chopped rosemary
1 cup frozen peas
cooked risoni pasta, to serve

Steps:

  • 1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
  • 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
  • 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.

Nutrition Facts : Calories 701.8, Fat 55.8, SaturatedFat 23.1, Cholesterol 141.8, Sodium 358.4, Carbohydrate 10.9, Fiber 2.1, Sugar 4.9, Protein 34.1

BAKED CHUTNEY LAMB CHOPS



Baked Chutney Lamb Chops image

Make and share this Baked Chutney Lamb Chops recipe from Food.com.

Provided by Sonya01

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1/3 cup fruit chutney
1 tablespoon Dijon mustard
8 lamb chops, chump chops fat trimmed
400 g potatoes, cut into 2cm cubes steamed

Steps:

  • Preheat oven to 220 C and line a baking tray with baking paper.
  • Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture.
  • Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.

Nutrition Facts : Calories 668.5, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 154.4, Carbohydrate 17.8, Fiber 2.3, Sugar 0.9, Protein 33.2

GRILLED LAMB CHOPS WITH MINT CHUTNEY



Grilled Lamb Chops With Mint Chutney image

From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."

Provided by AB_Fan

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 limes, juice of
1 garlic clove, peeled
fresh ginger, peeled and roughly chopped (One 1-inch piece)
roasted habanero peppers or chopped jalapeno chile, to taste
1 cup yoghurt
1 tablespoon sugar
2 cups fresh mint leaves
salt, to taste
pepper, to taste
8 lamb chops, shoulder chops work best

Steps:

  • Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
  • Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
  • Serve the lamb chops hot with the cool chutney.

Nutrition Facts : Calories 653.4, Fat 52.7, SaturatedFat 23.7, Cholesterol 148.6, Sodium 139.1, Carbohydrate 9.8, Fiber 1.1, Sugar 6.3, Protein 33.7

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