Lamb Chops with Blackberry-Pear Chutney
High-fiber fruit is turned into a healthy condiment that brings out the flavor in the seasoned lamb chops for this low-calorie meal.
Ingredients
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2 teaspoons cooking oil
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1 large pear, peeled, cored, and coarsely chopped (about 1-1/3 cups)
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1/4 cup sliced green onions
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1/8 teaspoon ground cloves
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1 cup fresh blackberries or frozen blackberries, thawed
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1 tablespoon red wine vinegar
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1/2 teaspoon ground allspice
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1/4 teaspoon salt
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1/4 teaspoon coarsely ground black pepper
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4 4- to 5-ounce lamb rib chops, cut 1 inch thick or eight 3-ounce lamb loin chops, cut 1 inch thick
Directions
1.
For chutney: In a largeskillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
2.
Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
3.
In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145 degrees F) or 15 to 17 minutes for medium doneness (160 degrees F).
4.
Serve lamb with chutney. Makes 4 servings.
Nutrition information
Calories 161, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 40 mg, Sodium 197 mg, Carbohydrate 11 g, Fiber 3 g, Protein 13 g. Exchanges: Fruit 1, Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
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