Herb-Roasted Racks of Lamb

Makes 4 servings

1/2	cup mango chutney, chopped
2	to 3 cloves garlic, minced
2	whole racks (6 ribs each) lamb loin chops (2-1/2 to 3 pounds)
1	cup fresh French or Italian bread crumbs
1	tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1	tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed
1	tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves

Preheat oven to 400°F. Combine chutney and garlic in small bowl; spread evenly over meaty side of lamb. Combine remaining ingredients in separate small bowl; pat crumb mixture evenly over chutney mixture.
Place lamb racks, crumb sides up, on rack in shallow roasting pan. Roast 30 to 35 minutes for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of lamb, not touching bone.
Remove lamb to cutting board; tent with foil. Let stand 10 to 15 minutes before carving. (Internal temperature will continue to rise 5°F to 10°F during stand time.) Using large knife, slice between ribs into individual chops. Serve immediately.

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