Recipe: Lamb Chops with Sweet Potato Chutney (using dried cranberries and ginger)
Main Dishes - Beef and Other MeatsLAMB 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
"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
MsgID: 3153753
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-30 to 02-12-11 Daily Recipe Swap - As...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-30 to 02-12-11 Daily Recipe Swap - As...
Board: Daily Recipe Swap at Recipelink.com
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