Diabetic Cooking

Main Dishes

Lamb Chops with Cranberry-Pear Chutney

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Ingredients

  • 1/2 cup water
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots, cut into quarters
  • 1/4 cup no-sugar-added raspberry fruit spread
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1 medium pear, peeled and cut into 1/2-inch pieces
  • 1/2 teaspoon vanilla
  • 4 bone-in lamb loin chops (about 5 ounces each)
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried rosemary, crushed
  • Black pepper

Directions

Preheat broiler. For chutney, combine water, cranberries, apricots, fruit 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.

Rub both sides of lamb chops with garlic. Sprinkle with remaining 1/4 teaspoon salt, rosemary, and pepper. Coat broiler pan and rack with nonstick cooking spray; arrange lamb chops on prepared rack.

Broil lamb at least 5 inches from heat source 7 minutes. Turn and broil 7 minutes more or until desired doneness. Serve lamb chops with chutney.

Yield: 4 servings. Serving size: 1 lamb chop with 1/4 cup chutney.

Nutrition Facts Per Serving:
Calories: 260, Carbohydrates: 24g, Protein: 22 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 71 mg, Sodium: 293 mg, Fiber: 2 g

Exchanges per serving: 1 1/2 Fruit, 3 Meat.


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