Lamb Chops with Cranberry-Pear Chutney the Editors of Publications International, Ltd.
Lamb Chop with Cranberry-Pear Chutney
Makes 4 servings
|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||medium pear, peeled and cut into 1/2-inch pieces|
|4||bone-in lamb loin chops (about 5 ounces each)|
|2||cloves garlic, minced|
|1/4||teaspoon dried rosemary leaves, crushed|
- 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.
|Serving Size:||1 lamb chop with 1/4 cup chutney|
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||28 %|
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