Lamb Chops With Cranberry-Pear Chutney

Recipe Ingredients

		Chutney
1/2 cup	118ml	Water
1/4 cup	23g / 0.8oz	Dried cranberries
1/4 cup	59ml	Dried apricots - cut into quarters
1/4 cup	49g / 1.7oz	No-sugar-added raspberry spread
1 tablespoon	15ml	Red wine vinegar
1/4 teaspoon	1.3ml	Cinnamon
1/8 teaspoon	0.6ml	Salt
1		Pear - (6 oz) - peeled, and
		Cut into 1/2" pieces
1/2 teaspoon	2.5ml	Vanilla
		Lamb
1 1/4 lbs	567g / 20oz	Bone-in lamb loin chops
2		Garlic cloves - minced
1/4 teaspoon	1.3ml	Dried rosemary
1/4 teaspoon	1.3ml	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

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