• Preheat the oven:

  Set your oven to 180°C (356°F). If using a fan-assisted oven, reduce the temperature by 10 degrees.
• Season the lamb chops:

  Generously season both sides of the lamb chops with salt and freshly ground black pepper.
• Sear the lamb chops:

  Heat olive oil and butter in a large oven-safe skillet over medium-high heat.

  Once the butter is melted and the oil is shimmering, add the lamb chops in a single layer.

  Sear for about 3 minutes per side until they develop a golden-brown crust.

  Remove from heat.
• Prepare the sauce:

  In a small bowl, combine tomato puree, chutney, Worcestershire sauce, honey, brown vinegar, mustard, and boiled water. Mix well until fully combined.
• Combine and bring to a boil:

  Pour the sauce mixture over the lamb chops in the skillet.

  Return the skillet to medium heat and bring the sauce to a gentle boil, stirring occasionally.
• Oven-baking the lamb chops:

  If your skillet is oven-safe, cover it with a lid or foil and transfer it directly to the oven.

  If your skillet is not oven-safe, carefully transfer the lamb chops and sauce to a deep oven dish, ensuring the chops are submerged in the sauce. Cover with a lid or foil.

  Bake for 1 hour 30 minutes, checking occasionally to ensure the sauce isn’t drying out. If needed, add a splash of water.
• Serving:

  Once the lamb is tender and the sauce has thickened, remove from the oven.

  Garnish with freshly chopped rosemary (optional).

  Serve hot with creamy mashed potatoes and a side of steamed vegetables such as green beans, carrots, or peas.

ENJOY!