Lamb Chops With Cranberry-Pear Chutney from Healthy Diabetic Recipes

Lamb Chops With Cranberry-Pear Chutney Recipe

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

Recipe Instructions:

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.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-14-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.”

~ Andre Simon (1877-1970)

 

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