Baked Chutney Lamb Chops - cooking recipe

Ingredients

1/3 cup fruit chutney
1 tablespoon Dijon mustard
8 lamb chops, chump chops fat trimmed
400 g potatoes, cut into 2cm cubes steamed

Preparation

Preheat oven to 220 C and line a baking tray with baking paper.
Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture.
Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.