TLC Cooking "Lamb Chops with Cranberry-Pear Chutney"

Lamb Chops with Cranberry-Pear Chutney

Lamb Chop with Cranberry-Pear Chutney

YIELD Makes 4 servings
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INGREDIENTS

Chutney
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
Lamb
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:

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.
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.

This recipe appears in: Lamb

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	3
Fruit	1-1/2