• 1 tablespoon + 1 teaspoon olive oil
  • 2 onion, chopped
  • 3 garlic cloves, minced
  • 4 small plum tomatoes, chopped
  • 1 small yellow bell pepper, seeded and chopped
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon crushed red pepper (optional)
  • 4 (5-ounce) loin lamb chops, trimmed of all visible fat


  1. For the chutney, heat a nonstick skillet. Swirl in the oil, then add onion and garlic. Cook, stirring frequently, until softened, about 2 minutes. Add the tomatoes, bell pepper, a pinch of salt, and ¼ teaspoon of the pepper. Cook, stirring, until the bell pepper is crisp-tender, about 3 minutes. Remove form heat.
  2. Transfer the vegetable mixture to a small bowl. Add the mint, lime juice, and crushed red pepper (if using); stir, and set aside.
  3. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire. Season the lamb with the remaining salt and ¼ teaspoon pepper.
  4. Grill the lamb 5 inches from heat, turning once, 4-5minutes (rare), 6-7mintues (medium, 8-9minutes (well done).
  5. Spoon ½ cup of chutney over each chop and serve.


Nutrition Per Serving

Serving size: (1 chop with ½ cup chutney)

250Calories, 26g Protein, 5g Carbohydrates, 13gFat, 4g Saturated Fat, 81mg Cholesterol, 211mg Sodium, 1g Fiber, 29mg Calcium



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