Scott Beatrice of Lakeland, Florida dresses up lamb chops with a wonderful fruity sauce. "I enjoy cooking and surprising my wife, Chrissy, with creative dishes like this one," says Scott.
Lamb with Raspberry Sauce
Lamb with Raspberry Sauce
Prep Time
10 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 2 cups fresh or frozen unsweetened raspberries
- 3/4 cup finely chopped seeded peeled cucumber
- 1/2 cup finely chopped peeled tart apple
- 2 tablespoons white grape juice
- 1 to 2 tablespoons sugar
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 8 lamb loin chops (1 to 1-1/2 inches thick and 6 ounces each)
Directions
- Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender.
- Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with raspberry sauce.
Nutrition Facts
1 each: 230 calories, 12g fat (3g saturated fat), 68mg cholesterol, 61mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
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