YIELD Makes 4 servings
INGREDIENTS
1/2 cup mango chutney, chopped 2 to 3 cloves garlic, minced 2 whole racks (6 ribs each) lamb loin chops (2-1/2 to 3 pounds) 1 cup fresh French or Italian bread crumbs 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leavesPREPARATION:
- Preheat oven to 400°F. Combine chutney and garlic in small bowl; spread evenly over meaty side of lamb. Combine remaining ingredients in separate small bowl; pat crumb mixture evenly over chutney mixture.
- Place lamb racks, crumb sides up, on rack in shallow roasting pan. Roast 30 to 35 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of lamb, not touching bone.
- Remove lamb to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Using large knife, slice between ribs into individual chops. Serve immediately.