Classic Lamb Chops with Sweet Cranberry Chutney Recipe

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:

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.

This recipe appears in: Lamb 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