Photo of Lamb Chops with Summer Chutney by WW

Lamb Chops with Summer Chutney

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 color can indicate the age of the meat—the lighter the color, 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

Red onion

½ medium, chopped


2 clove(s), minced


2 medium, chopped

Orange bell pepper

½ medium, diced

Table salt

¾ tsp

Black pepper

¼ tsp

Fresh mint leaves

2 Tbsp, finely chopped


1 medium, squeezed

Red pepper flakes

¼ tsp

Uncooked 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