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LAMB CHOPS WITH CHUTNEY CRUST 
Serves 4.

1 c. fresh bread crumbs
1/2 tsp. dried rosemary, crumbled
4 (2 inch thick) lamb loin chops
4 tbsp. Major Grey's chutney

Preheat oven to 450 degrees. Butter small baking sheet. Combine bread crumbs and rosemary on plate. Season lamb chops generously with salt and pepper. Spread each side of chops with 1/2 tablespoon chutney. Dip each chop into bread crumb mixture to coat. Transfer to prepared baking sheet. Bake until crumbs are golden brown and cooked to desired doneness, about 15 minutes for medium-rare. Transfer to plate.
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