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Lamb Chops with Cranberry-Pear Chutney
Source: Diabetic Cooking Magazine

Loin chops with a fruity chutney.

Prep Time: 40 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
5 1/2 Fat , 1 1/2 Fruits , 3 Meat , 1/2 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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0 1/2 cup  cold water
0 1/4 cup  Cranberries, dried
2 oz  dried apricots
0 1/4 cup  Jam, red raspberry, low sugar
1 tbsp  red wine vinegar
0 1/4 tsp  ground cinnamon
0 1/4 tsp  salt
1 each  medium pears
0 1/2 tsp  vanilla extract
1 1/4 lb  Lamb, loin chop, raw, choice, 1/4" trim
2 each  medium garlic cloves
0 1/4 tsp  dried rosemary
0 1/4 tsp  salt
1 pinch  black pepper
  1. Preheat broiler. For chutney, combine water, cranberries, apricots, raspberry spread, vinegar, cinnamon and salt in medium saucepan. Bring to a boil over high heat.
  2. Reduce heat to medium-low; simmer, uncovered, 12 minutes or until mixture has thickened. Remove from heat; stir in pear and vanilla.
  3. For lamb, rub both sides of chops with garlic. Sprinkle with rosemary, salt and pepper. Coat broiler pan and rack with nonstick cooking spray.
  4. 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.

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