Photo of Lamb Chops with Summer Chutney by WW

Lamb Chops with Summer Chutney

PersonalPoints™ per serving
Total Time
18 min
10 min
8 min
The warm, fresh chutney is a tasty complement to the tender lamb rib chops. This cut of lamb is ideal for quick, high-heat methods like searing, roasting, or grilling, either on the stovetop or outdoors. When buying lamb, the colour can indicate the age of the meat—the lighter the colour, the younger and more tender the lamb is likely to be. Serve the lamb with steamed asparagus and couscous tossed with fresh mint for a complete meal.


Olive oil

1 tbsp(s)

Uncooked red onion(s)

½ medium, chopped

Garlic clove(s)

2 clove(s), large, minced

Fresh tomato(es)

2 medium, chopped

Orange bell pepper

½ medium, diced

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Fresh mint leaves

2 tbsp(s), finely chopped

Fresh lime(s)

1 medium, squeezed

Crushed red pepper flakes

¼ tsp(s)

Lean lamb rib chops, trimmed

20 oz, 4 chops, 3/4 inch thick


  1. To make chutney, heat oil in medium skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion begins to soften, about 3 minutes. Add tomatoes, bell pepper, ¼ teaspoon salt, and black pepper and cook, stirring frequently, until bell pepper is crisp-tender, about 3 minutes. Transfer to small bowl. Stir in mint, lime juice, and red pepper flakes.
  2. Meanwhile, spray large ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle lamb with remaining ½ teaspoon salt. Place lamb in pan and cook, turning once, until instant-read thermometer inserted into side of chops registers 145°F, about 8 minutes. Serve with chutney.
  3. Serving size: 1 lamb chop with generous ⅓ cup chutney