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Lamb Chops with Cranberry-Pear Chutney
=== 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
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.