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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lamb Chops with Cranberry-Pear Chutney

Source: Diabetic Cooking Magazine

Loin chops with a fruity chutney.

Nutrition Facts

Makes 5 servings
Amount Per Serving

Calories	494.0

Total Carbs	21.5 g

Dietary Fiber	1.7 g

Sugars	11.3 g

Total Fat	34.7 g

Saturated Fat	15.1 g

Unsaturated Fat	2.7 g

Potassium	232.4 mg

Protein	21.5 g

Sodium	307.9 mg

Dietary Exchanges 34.7 Fat, 0.1 Vegetables, 1.1 Fruits, 3.0 Meat, 0.3 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup cold water 0.25
0 1/4 cup Cranberries, dried 2.0
2 oz dried apricots 0.25
0 1/4 cup Jam, red raspberry, low sugar 1.0
1 tbsp red wine vinegar 0.25
0 1/4 tsp ground cinnamon 0.25
0 1/4 tsp salt 1.0
1 each medium pears 0.5
0 1/2 tsp vanilla extract 1.25
1 1/4 lb Lamb, loin chop, raw, choice, 1/4" trim 2.0
2 each medium garlic cloves 0.25
0 1/4 tsp dried rosemary 0.25
0 1/4 tsp salt 1.0
1 pinch black pepper

Directions

Preheat broiler. For chutney, combine water, cranberries, apricots, raspberry spread, vinegar, cinnamon and salt in medium saucepan. Bring to a 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 more or until desired doneness. Serve with chutney.