Lemon-Pepper Lamb Chops with Mango Chutney

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Lemon-Pepper Lamb Chops with Mango Chutney

Editors's Note: Sweet and sour flavors meld together in this delicious recipe for Lemon-Pepper Lamb Chops with Mango Chutney.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 4 Grow and Behold shoulder chops/rainbow chops, or 8 lamb chops
  • Kosher salt
  • ½ teaspoon paprika
  • 1 teaspoon granulated garlic
  • 1 teaspoon lemon pepper
  • Extra virgin olive oil
  • 1 lemon, thinly sliced

Fresh Mango Chutney:

  • 1 fresh mango
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon sumac
  • Pinch kosher salt
  • Extra virgin olive oil
  • 2 tablespoons fresh lemon juice



1. Pat chops with a paper towel to remove excess moisture (chops should not feel wet). Season chops with salt.

2. Mix paprika, garlic, and lemon pepper together. Sprinkle evenly on chops. Heat a large sauté pan, lightly coated with evoo. Add chops and sliced lemon and brown on one side, about 5 minutes. Turn chops and continue cooking until medium-rare, about 3 to 5 minutes on the second side.

3. Serve lamb with Fresh Mango Chutney. 

Fresh Mango Chutney:  

1. Dice mango into ⅛- to ¼-inch pieces. Add mint, cilantro, sumac, salt, evoo, and lemon juice. Spoon over lamb chops.

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