1/2 c. pureed mango chutney
2/3 c. chopped peanuts
1/2 c. lamb sauce or prepared gravy watterress
Fried eggplant slices
Rice pilaf
Sauteed cherry tomatoes
12 sm. lamb chops
Salt and pepper
3 tbsp. vegetable oil
2 tbsp. English mustard
2 tbsp. white wine

Sprinkle chops with salt and pepper; saute over high heat in oil until golden, but rare inside. Transfer chops to a greased oven proof dish. Mix mustard and wine until smooth. Brush on chops. Top with chutney and peanuts. Bake in a preheated 400 degree oven for 5 minutes. Spoon sauce around chops. Garnich with watercress, eggplant and cherry tomatoes. Serve with rice pilaf. For 4 people.