Lamb Chops N Chutney Crust
Elevate your dinner table with these irresistibly flavorful Lamb Chops N Chutney Crust, a recipe that combines tender, juicy lamb with a fragrant, zesty crust. Coated in a vibrant green chutney made of coriander and mint, then enveloped in a golden breadcrumb mixture infused with Parmesan, garlic, and fresh rosemary, each bite delivers a perfect balance of textures and bold flavors. The quick sear locks in moisture, while a finish in the oven ensures crispy perfection. Enhanced with lemon zest and a garnish of lemon wedges for a citrusy pop, this dish is an impressive yet easy-to-make centerpiece for any occasion. Ideal for fans of herb-crusted meats, this gourmet recipe is ready in under an hour, making it a surefire hit for weeknight dinners or special gatherings. Serve these succulent lamb chops alongside roasted vegetables, a fresh salad, or creamy mashed potatoes for a meal that’s both decadent and unforgettable.
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 1 cup green chutney (coriander and mint blend)
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 1 whole lemon, zested
- 1 whole lemon, cut into wedges (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Pat the lamb chops dry with paper towels. Season both sides with salt and black pepper. Set aside.
In a small bowl, whisk the egg until beaten. This will act as the binder for the crust.
In another bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped rosemary, lemon zest, and a drizzle of olive oil. Mix well to form a crumbly texture.
Spread the green chutney evenly over both sides of each lamb chop.
Dip each chutney-coated lamb chop into the beaten egg, ensuring it is well-coated.
Press the egg-coated lamb chops into the breadcrumb mixture, pressing firmly to adhere the crust to ensure it sticks evenly.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the lamb chops for 1-2 minutes per side until golden brown. Avoid overcrowding the pan; work in batches if necessary.
Transfer the seared lamb chops to the prepared baking sheet and place them in the preheated oven.
Bake for 10-15 minutes, depending on your preferred level of doneness (use a meat thermometer if needed; aim for 145°F (63°C) for medium-rare).
Remove the lamb chops from the oven and let them rest for 5 minutes before serving.
Garnish with lemon wedges and serve immediately with your preferred side dishes.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.9 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
