Lemon Pepper Lamb Chops with Mango Chutney

Rainbow chops hi resby Naftali Hanau // Published in Joy of Kosher, Pesach 2015
Serves 4

Pat chops with a paper towel to remove excess moisture (chops should not feel wet). Mix spices together. Sprinkle evenly on chops. Cook to medium-rare (see How To Cook Lamb Chops). Serve with Fresh Mango Chutney (recipe below)

Fresh Mango Chutney:

  • 1 fresh mango
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh cilantro
  • 1 teaspoon sumac
  • Pinch salt

Dice mango into 1/8 to ¼” pieces. Add other ingredients. Serve immediately.


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