Lamb Chops with Mango Chutney
Tender, juicy lamb chops meet the sweet-and-spicy allure of homemade mango chutney in this irresistible dish that's perfect for dinner parties or an indulgent weeknight treat. These lamb chops are seasoned with a simple yet flavorful blend of salt, pepper, and garlic powder, then expertly seared for a golden crust and succulent interior. The star of the dish, however, is the mango chutney—a vibrant medley of ripe mango, red onion, ginger, chili flakes, and a hint of cinnamon, simmered to thick, tangy perfection with vinegar and brown sugar. The combination of savory, spicy, and sweet flavors makes this recipe a standout. Ready in under an hour, it’s a gourmet meal that’s surprisingly easy to prepare. Serve your lamb chops with a spoonful of chutney and a sprinkle of fresh cilantro for a beautiful and delicious presentation. Keywords: lamb chops recipe, mango chutney, easy gourmet dinner, sweet and savory, quick dinner ideas.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 large Ripe mango
- 0.5 medium Red onion
- 1 teaspoon Ginger
- 0.5 teaspoon Red chili flakes
- 0.25 teaspoon Ground cinnamon
- 2 tablespoons White vinegar
- 2 tablespoons Brown sugar
- 0.25 cup Water
- 2 tablespoons Fresh cilantro
Instructions
Season the lamb chops on both sides with salt, black pepper, and garlic powder. Let them rest at room temperature for about 15 minutes.
While the lamb chops are resting, peel and dice the mango into small cubes. Finely dice the red onion and mince the ginger.
In a medium saucepan set over medium heat, add the diced mango, onion, ginger, red chili flakes, ground cinnamon, white vinegar, brown sugar, and water.
Bring the mixture to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the mango softens and the chutney thickens. Remove from heat and set aside to cool slightly while preparing the lamb chops.
Heat a large skillet or grill pan over medium-high heat. Add the olive oil and swirl to coat the pan.
Sear the lamb chops for 2-3 minutes on each side, or until the internal temperature reaches your desired doneness: 125°F (51°C) for medium-rare or 135°F (57°C) for medium.
Transfer the lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
Serve the lamb chops with a generous spoonful of mango chutney on top or on the side. Garnish with freshly chopped cilantro for a pop of color and flavor.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 9.2 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 631 mg | 13% | |
*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.
