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Lamb Chops w/Cranberry-Pear Chutney -- e-w

Source of Recipe

Adapted From TOH Diabetic Cookbook 2005
Lamb Chops w/Cranberry-Pear Chutney -- e-w
Serves: 4

Chutney:
1/2 c. water
1/4 c. dried cranberries
1/4 c. dried apricots, cut into quarters
1/4 c. all-fruit raspberry spread
1 T. red wine vinegar
1/4 tsp. cinnamon

1 pear (6 oz.) peeled and cut into 1/2-in. pieces
1/2 tsp. vanilla

Lamb:
4 bone-in lamb loin chops (5-oz. each)
2 cloves garlic, minced
1/4 tsp dried rosemary leaves, crushed
1/4 tsp. salt
1/8 tsp. black pepper

For Chutney:
Combine the first 6 ingredients in medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 12 minutes or until the mixture has thickened. Remove from heat; stir in pear and vanilla.

Preheat broiler. For Lamb: Rub both sides of chops with garlic. Sprinkle with rosemary, salt and pepper. Spray broiler pan and rack with nonstick cooking spray. Place lamb on rack; broil at least 5-inches from heat source 7 minutes. Turn; broil 7 minutes more or until of desired doneness. Serve with chutney.

1 chop with 1/4-cup chutney equals: 260 calories…8 gm fat (3 gm saturated)…22 gm protein…24 gm carbohydrate…2 gm fiber…71 mg cholesterol…145 mg sodium +++EXC: 1-1/2 fruit…3 lean meat +++WWP: 5