Preheat oven to 400F.

Line a large baking sheet with foil.

Sprinkle the rack of lamb with salt and pepper.

In a small saucepan, blend mango chutney, mint jelly, and chopped fresh mint.

Spread 1/4 cup of the chutney mixture over the meat side of each lamb rack.

Place the lamb racks on the prepared sheet, bone side down.

Reserve the remaining chutney mixture in the pan for the sauce.

Roast the lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130F).

Cut the lamb between the bones into individual chops and divide them among plates.

Bring the chutney sauce to a boil, stirring constantly.

Spoon the sauce alongside the chops.

Garnish with fresh mint sprigs.