This recipe also works great with chicken cutlets or veal chops.

Encrusted Lamb Chops with Apple Pear Chutney

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Ingredients:

• 5-6 Lamb Chops
• 1/4 cup pancake syrup
• 1 cup Manischewitz® Italian Herb Coating Crumbs

For Chutney:

• 1/2 cup chopped walnuts, lightly toasted
• 2 Granny Smith apples, cut into small chunks (peeled)
• 2 large pears, cut into small chunks (peeled)
• 1/2 cup golden raisins
• 5 tablespoons Manischewitz® Premium Grape Juice or Sweet Wine
• 4 tablespoons Manischewitz® Golden Honey
• 1 teaspoon grated orange peel
• 3/4 teaspoon cinnamon
• 1 tablespoon extra virgin olive oil to grease roasting pan

Preparation:

Heat oven to 350 degrees F.

Using a brush, spread a thin layer of pancake syrup on the top of your lamb chops. Then either spoon on or dredge one side of your lamb chops in the Manischewitz® Italian Herb Coating Crumbs. Shake off the excess and place into a greased roasting pan, crumb side up.

Bake in oven for 35-40 minutes.

While lamb is cooking, combine all ingredients for chutney and mix well. (Can be made one day in advance). Chill and serve cold, or at room temperature with lamb chops.