Cumin Lamb Chops with Pear Chutney

Serve these lamb chops over a bed of couscous or rice. The Pear Chutney is also delicious over chicken, turkey, or pork tenderloin.

Yield: 6 servings (serving size: 1 chop and 1/4 cup chutney)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 266
  • Fat: 7.5g
  • Saturated fat: 2.2g
  • Protein: 19.8g
  • Carbohydrate: 30.1g
  • Cholesterol: 61mg
  • Iron: 2.2mg
  • Sodium: 259mg
  • Calories from fat: 25%
  • Fiber: 2.7g
  • Calcium: 26mg


  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 (6-ounce) lean lamb loin chops
  • Cooking spray
  • Pear Chutney
  • Pear Chutney


  1. Combine first 6 ingredients in a small bowl. Place lamb chops in a shallow dish. Spoon cumin mixture evenly over both sides of chops. Cover and chill 1 hour.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chops; cook 8 minutes on each side or to desired degree of doneness. Serve with Pear Chutney.
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