Mango & Rosemary Lamb Loin Chops

Mango & Rosemary Lamb Loin Chops

A beautiful way to serve your lamb chops with mango chutney, rosemary and garlic flavours!
5 from 3 votes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine Chops, Lamb
Servings 4


  • 5L searing slow cooker (or slow cooker plus fry pan on stove top)


  • 8 lamb loin chops
  • 2 tbsp plain flour
  • 1 tbsp beef stock powder
  • 1/2 tsp cracked black pepper
  • 1/4 tsp salt
  • 1 tbsp butter
  • 280 grams mango chutney
  • 1 tbsp minced garlic
  • 6 palm length stems of fresh rosemary


  • Combine flour, stock powder, salt and pepper to form a seasoned flour. Toss lamb chops in this flour to lightly coat, shake off excess flour.
  • In a searing slow cooker (or hot frying pan) melt butter and sear chops (in batches) to brown both sides. Set chops aside and turn slow cooker from searing back down to LOW now. Don't wash out slow cooker bowl, leave that flavour there.
  • Place rosemary stems on bottom of slow cooker. Lay browned chops on top of rosemary.
  • Combine mango chutney with garlic and pour/spread over the lamb chops
  • Cook on low for 3.5hrs
  • Leave chops undisturbed during cooking and a nice layer of the delish mango coating will remain on top of each chop when you serve it. I then discarded the cooking liquids underneath.
  • Served with creamy chive and potato mash, fresh corn cobs and steamed pumpkin.
Keyword garlic, lamb, lamb chops, Rosemary

4 thoughts on “Mango & Rosemary Lamb Loin Chops”

  1. 5 stars
    I absolutely love anything mango and had to give this a try. Hubby is not really a huge fan of mango but polished his plate off and asked if there was any left. This is definitely one for the monthly rotation.

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