Mango Chutney Lamb Chops

Being a sheep farmer, I was most excited about creating an Asian-inspired lamb dish.  I come across many who seem to have a distaste for lamb but from experience, how lamb is cooked and flavoured makes all the difference. I enjoyed creating roasted lamb chops with a savory mango chutney and added crunch from the crushed nachos in one tender bite.

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Mango Chutney Lamb Chops

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Stacey Martin

Recipe type: Entree

Serves: 4

Ingredients

• 1 rack of lamb
• 100 ml Plum Sauce
• 2 tbsp Peanut Satay Sauce
• ½ tsp thyme
• ¼ tsp oregano
• ⅛ tsp salt
• ⅛ tsp tsp Lemon & Herbs spice
• Crushed nacho chips
• 1 mango
• ½ red pepper
• 1 tsp dried parsley flakes
• ⅛ tsp salt
• 1 tbsp Plum Sauce
• 1 cup Jasmine Rice
• 2 cups water
• 1 tbsp butter
• Sliced carrots and butter lettuce for garnish (optional)

Instructions

1. Preheat oven 400 F.
2. Mix together plum sauce and peanut satay sauce together and brush over both sides of the rack of lamb.
3. Mix oregano, thyme, salt and lemon and herb spice in a small bowl and sprinkle onto both sides of lamb and place on a rack in a shallow roasting pan.
4. Roast on the middle oven rack for 30 minutes or desired doneness.
5. Remove from oven and let stand under foil for 5 minutes before slicing between each rib.
6. While lamb is cooking, cook the rice as instructed on package.
7. While rice and lamb are cooking, dice mango and red pepper and place into small bowl. Add plum sauce, parsley flakes and salt and stir.
8. Plate a portion of rice with 2-3 lamb chops, one tablespoon of mango salsa and sprinkle crushed nacho chips over the top before serving.

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Disclosure: This post is sponsored by Thai Kitchen Canada. All recipe creation and opinions are my own.