Recipe information
Yield
Makes 4 Servings
Ingredients
2
1 1/4-pound racks of lamb, trimmed
2
/3 cup mango chutney
1
/2 cup mint jelly
2
tablespoons chopped fresh mint plus mint sprigs for garnish
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Preparation
Step 1
Preheat oven to 400°F. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone side down. Reserve remaining chutney mixture in pan for sauce.
Step 2
Roast lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130°F). Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops. Garnish with fresh mint sprigs.