Rack of Lamb with Chutney-Mint Glaze

1. 1

   Preheat oven to 400F.

2. 2

   Line large baking sheet with foil.

3. 3

   Sprinkle lamb with salt and pepper.

4. 4

   Blend chutney, mint jelly and chopped mint in small saucepan.

5. 5

   Spread 1/4 cup mixture over meat side of each lamb rack.

6. 6

   Place racks on prepared sheet, bone side down.

7. 7

   Reserve remaining chutney mixture in pan for sauce.

8. 8

   Roast lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130F).

9. 9

   Cut lamb between bones into individual chops; divide among plates.

10. 10

    Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops.

11. 11

    Garnish with fresh mint sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.