Source: dLife

Lamb chops encrusted with Dijon mustard, mango chutney, and rosemary .

Servings

0.5 cup mango chutney
1 tbsp cold water
1 tbsp dijon mustard
2 tsp dried rosemary
8 lean lamb loin chops , trimmed (4 oz each)
0.5 cup bread crumbs
1 cooking spray

1 Preheat broiler.
2 Coat broiler pan with cooking spray.
3 In a flat shallow dish, blend mango chutney, water, Dijon mustard, and rosemary.
4 In a second flat shallow dish, place bread crumbs.
5 Dredge each lamb chop through the mango mixture then gently press each chop into bread crumbs to coat.
6 Arrange lamb chops on broiler pan.
7 Lightly spray the lamb with the cooking spray.
8 Broil for 8 minutes per side.