Recipe: Lamb Chops with Sweet Potato Chutney (using dried cranberries and ginger)

LAMB CHOPS WITH SWEET POTATO CHUTNEY

"Sweet potatoes and dried cranberries make a colorful, richly flavored chutney packed with vitamin A. Serve these petite lamb chops with steamed green beans."

8 lamb rib or loin chops, cut 1-inch thick
1/3 cup finely chopped shallots
1/4 teaspoon crushed red pepper
FOR THE SWEET POTATO CHUTNEY:
1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons dried cranberries (or currants)
1/2 teaspoon grated fresh ginger
1 medium sweet potato, peeled and cubed

Trim fat from chops. In a small bowl combine the shallots and red pepper. Reserve 2 tablespoons of the shallot mixture for chutney. Sprinkle the remaining shallot mixture evenly over chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan; set aside.

For chutney, in a medium saucepan combine the 2 tablespoons reserved shallot mixture, the brown sugar, vinegar, cranberries, and ginger. Stir in sweet potato. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.

Meanwhile, broil chops 3 to 4 inches from the heat until desired doneness, turning chops once halfway through broiling. (Allow 6 to 9 minutes for medium-rare and 7 to 11 minutes for medium doneness.)

Serve the lamb chops with the chutney.

Makes 4 servings

Nutrition Facts per serving: 317 cal., 11 g total fat (4 g sat. fat), 97 mg chol., 83 mg sodium, 4 g carbo., 1 g fiber, 30 g pro.
Daily Values: 81% vit. A, 13% vit. C, 3% calcium, 22% iron

Exchanges: 1/2 Starch, 2 Lean Meat

Source: Better Homes and Gardens 3 Steps to Weight Loss, 2001