Encrusted Lamb Chops with Apple Pear Chutney

Encrusted Lamb Chops with Apple Pear Chutney
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Lamb Chop Ingredients
  1. 5-6 Lamb Chops
  2. 1/4 cup maple syrup
  3. 1 cup matzah meal
  4. 1 tsp herb mix such as Italian or Herbe de Provence, or a mixture of thyme, sage and rosemary
  5. salt and pepper to taste
Chutney Ingredients
  1. 1/2 cup chopped walnuts, lightly toasted
  2. 2 Fuji apples, cut into small chunks (peeled)
  3. 2 large pears, cut into small chunks (peeled)
  4. 1/2 cup golden raisins
  5. 5 tablespoons sweet red dessert wine, port or Concord grape juice
  6. 4 tablespoons honey
  7. 1 teaspoon grated orange peel
  8. 3/4 teaspoon cinnamon
  9. 1 tablespoon extra virgin olive oil to grease roasting pan
  1. Heat oven to 350 degrees. Using a brush, spread a thin layer of maple syrup all over the lamb chops. Mix the matzoh meal and herbs and them coat each lamb chop with this mixture shaking off any excess. Place the chops in a greased roasting pan and bake for 35-40 minutes.
  2. While lamb is cooking, combine all ingredients for chutney and mix well. (Can be made one day in advance). Chill and serve cold, or at room temperature with lamb chops.
Market Shopping List
  1. Herb mix
  2. Cinnamon
  3. 2 Fuji apples
  4. 2 pears
  5. golden raisins
  6. Honey
  7. 1 orange
  8. Olive Oil
Adapted from
Adapted from
Studio City Farmers Market