Curry Lamb Chops with Blackberry Chutney

Recipe from

Serve this flavorful dish with a simple side of steamed asparagus or a spinach and vinaigrette side salad.

Prep Time

10 minutes

Cook Time

20 minutes


4 Servings


8 lamb loin chops (approx 4 ounces each)
1 teaspoon curry powder
1⁄2 teaspoon salt
1 tablespoon olive oil, extra virgin
12 ounces blackberries (coarsely chopped)
2 tablespoons ginger, fresh (fresh)
1 teaspoon red pepper flakes
1 teaspoon cumin, ground
2 tablespoons lemon juice
1⁄4 cup honey
3⁄4 teaspoon salt


Place the lamb chops on a plate, sprinkle with curry powder and salt and rub to adhere. Let stand while you make the chutney.

Place the chopped blackberries, ginger, red pepper flakes, cumin, lemon juice, honey and salt in a medium bowl and stir to mix.

Place a large cast iron skillet or grill pan over medium-high heat. Brush a tablespoon of olive oil over the chops and place them in the hot pan. Sear or grill for two to three minutes per side, depending on the thickness of the chops, to medium-rare.

Serve two chops per plate, topped with about two tablespoons of chutney per chop.


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