Lamb with Raspberry Sauce
Scott Beatrice of Lakeland, Florida dresses up lamb chops with a wonderful fruity sauce. "I enjoy cooking and surprising my wife, Chrissy, with creative dishes like this one," says Scott.8 ServingsPrep/Total Time: 30 min.
Ingredients
- 2 cups fresh or frozen unsweetened raspberries
- 3/4 cup finely chopped seeded peeled cucumber
- 1/2 cup finely chopped peeled tart apple
- 2 tablespoons white grape juice
- 1 to 2 tablespoons sugar
- 4 garlic cloves, minced
- 3 tablespoons Crisco® Pure Olive Oil
- 8 lamb loin chops (1 to 1-1/2 inches thick and 6 ounces each)
Directions
- Place raspberries in a blender; cover and process until pureed.
- Strain and discard seeds; transfer puree to a small saucepan. Stir
- in the cucumber, apple, grape juice and sugar. Bring to a boil.
- Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber
- and apple are tender.
- Meanwhile, in a large skillet, saute garlic in oil until tender. Add
- lamb chops. Cook, uncovered, for 7-10 minutes on each side or until
- meat reaches desired doneness (for medium-rare, a meat thermometer
- should read 145°; medium, 160°; well-done, 170°). Serve
- with raspberry sauce. Yield: 8 servings.
Nutrition Facts: 1 lamb chop with 3 tablespoons sauce equals 230 calories, 12 g fat (3 g saturated fat), 68 mg cholesterol, 61 mg sodium,