2 1/2 lbs racks of lamb, trimmed
2/3 C B&R Farms Dried Apricot Chutney
½ C mint jelly
2 T fresh mint, chopped
plus mint sprigs for garnish
Preheat oven to 400F. Line a large baking sheet with foil. Lightly sprinkle lamb with salt and pepper.
Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 C mixture over meat side of each lamb rack.
Place racks on prepared baking sheet, bone side down. Reserve the remaining chutney mixture for sauce.
Roast lamb until cooked to desired doneness, about 20 minutes for medium rare (meat thermometer will register 103F).
Cut lamb between bones into individual chops; divide among plates.
Bring chutney sauce to boil, stirring constantly & spoon alongside chops. Garnish with fresh mint sprigs.