Mango Lamb Chops
|3/4 cup mango chutney|
|3 Tbsp apricot nectar|
|1½ Tbsp Aunt Vera's Italian Red Wine Vinegar|
|1/4 tsp crushed red pepper flakes|
|2 tsp chopped fresh rosemary|
|Salt, to taste|
|1 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|(6) 1-inch-thick loin lamb chops (2 lbs)|
Combine the chutney, apricot nectar, vinegar, red pepper flakes, rosemary, salt, and olive oil in a bowl. Spread some of the chutney mixture over both sides of each lamb chop, and marinate for 15 minutes. When ready to grill or pan-fry, scrape the marinade off the chops.
To Grill: Grill for 3 to 4 minutes on each side for medium-rare.
To Pan-fry: Heat a non-stick skillet over medium heat. Sauté until browned on both sides — about 4 minutes on one side, 2 minutes on the other.