Lamb Chops With Cranberry-Pear Chutney

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 cinnamon
1/8 teaspoon salt
1 pear - (6 oz) peeled, and
cut into 1/2 pieces
1/2 teaspoon vanilla
=== LAMB ===
1 1/4 pounds bone-in lamb loin chops
2 garlic cloves minced
1/4 teaspoon dried rosemary
1/4 teaspoon salt
Freshly-ground black pepper to taste

Method

Preheat broiler.

For chutney, combine water, cranberries, apricots, raspberry spread, vinegar, cinnamon and salt in small saucepan. Bring to boil over high heat. Reduce heat to medium-low; simmer, uncovered, 12 minutes or until mixture has thickened. Remove from heat; stir in pear and vanilla.

For lamb, rub both sides of chops with garlic. Sprinkle with rosemary, salt and pepper. Coat broiler pan and rack with nonstick cooking spray. Place lamb on rack and broil at least 5 inches from heat source 7 minutes; turn and broil 7 minutes longer or until desired doneness. Serve with chutney.

This recipe yields 4 servings.

Exchanges Per (1 lamb chop and 1/4 cup chutney) Serving: 3 Meat, 1 1/2 Fruit.

Nutrition Facts: Calories 260; Calories from Fat 28%; Total Fat 8g; Saturated Fat 3g; Protein 22g; Carbohydrates 24g; Cholesterol 71mg; Sodium 293mg; Dietary Fiber 2g.

Yield

4 Servings


( categories: | )