Mango Chutney Lamb Chops
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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)
  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.
Recipe by This Lil Piglet at