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Lamb Chop with Cranberry-Pear Chutney
Yield: Makes 4 servings
Ingredients:
1/2
cup water
1/4
cup dried cranberries
1/4
cup dried apricots, cut into quarters
1/4
cup no-sugar-added raspberry spread
1
tablespoon red wine vinegar
1/4
teaspoon ground cinnamon
1/8
teaspoon salt
1
medium pear, peeled and cut into 1/2-inch pieces
1/2
teaspoon vanilla
4
bone-in lamb loin chops (about 5 ounces each)
2
cloves garlic, minced
1/4
teaspoon dried rosemary leaves, crushed
1/4
teaspoon salt
Black pepper
Preparation:
1.
Preheat broiler. For chutney, combine water, cranberries, apricots, raspberry spread, vinegar, cinnamon and 1/8 teaspoon salt in medium saucepan; bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 12 minutes or until mixture is thickened. Remove from heat; stir in pear and vanilla.
2.
For lamb, rub both sides of chops with garlic. Sprinkle with rosemary, 1/4 teaspoon salt and pepper. Coat broiler pan and rack with nonstick cooking spray. Place lamb on rack; broil at least 5 inches from heat source 7 minutes; turn and broil 7 minutes more or until desired doneness. Serve lamb chops with chutney.
Nutritional Information:
| Serving Size: 1 lamb chop with 1/4 cup chutney | |
| Fiber | 2 g |
| Carbohydrate | 24 g |
| Cholesterol | 71 mg |
| Saturated Fat | 3 g |
| Total Fat | 8 g |
| Calories from Fat | 28 % |
| Calories | 260 |
| Protein | 22 g |
| Sodium | 293 mg |
Dietary Exchange:
| Meat | 3 |
| Fruit | 1-1/2 |
This recipe appears in:
Lamb
