Name: Lemon-Pepper Lamb Chops with Mango Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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); 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

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.

Lemon-Pepper Lamb Chops with Mango Chutney

Prep Time 5

Cook Time 10

Total Time 15

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Servings

Ingredients

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
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

Instructions

Lamb:
Pat chops with a paper towel to remove excess moisture (chops should not feel wet). Season chops with salt.
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.
Serve lamb with Fresh Mango Chutney.
Fresh Mango Chutney:
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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