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Rack of Lamb w/ Mango Mint Chutney

Course Main Course


  • 2 – 1-1/4 lb rack of lamb trimmed
  • 2/3 cup Aloha From Oregon Mango Ginger Chutney
  • 1/2 cup Aloha From Oregon Mint Jelly
  • salt & pepper to taste


  • Preheat oven to 400° . Line large baking sheet with foil. Sprinkle lamb with salt & pepper. Blend Aloha From Oregon Mango Ginger Chutney & Mint Jelly in a small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place rack on prepared sheet, bone side down. Reserve remaining chutney mixture in pan for sauce. Roast lamb until cooked to desired doneness, about 20 minutes for medium rare. Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to a boil, stirring constantly; spoon sauce over chops.