Skillet rosemary-lemon lamb chops with roasted tomato chutney from Rachael Ray's Big Orange Book: Her Favorite All-New 30-Minute Meals, Veggie Meals, Holiday Menus, Dinners-for-One, Kosher Meals, Rollover Menus, and Much, Much More! by Rachael Ray

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spring pea and asparagus risotto with crispy prosciutto chips and baby arugula

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on September 01, 2020

    I made a lemon & herb bbq’d pork tenderloin tonight & came here for the grape tomato chutney. I made a 1/2 recipe pretty much exactly as written but did add some fresh basil with the parsley and finished with a shot of red wine vinegar because we didn’t feel the sherry vinegar had added enough “punch”. This was just delicious with the lovely charred lemony pork. A definite repeat!

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