Lamb Chops with Blackberry-Pear Chutney
Recipe from Diabetic Living

High-fiber fruit is turned into a healthy condiment that brings out the flavor in the seasoned lamb chops for this low-calorie meal.


Lamb Chops with Blackberry-Pear Chutney


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Prep Time: 20 mins
Total Time: 32 mins
Servings: Makes 4 servings.
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Ingredients
 
savings in
 
  • 2  teaspoons  cooking oilOn Sale
  • 1  large  pear, peeled, cored, and coarsely chopped (about 1-1/3 cups)On Sale
  • 1/4  cup  sliced green onionsOn Sale
  • 1/8  teaspoon  ground clovesOn Sale
  • 1  cup  fresh blackberries or frozen blackberries, thawedOn Sale
  • 1  tablespoon  red wine vinegarOn Sale
  • 1/2  teaspoon  ground allspiceOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 1/4  teaspoon  coarsely ground black pepperOn Sale
  • 4  4- to 5-ounce  lamb rib chops, cut 1 inch thick or eight 3-ounce lamb loin chops, cut 1 inch thickOn Sale

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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