Lamb with Raspberry Sauce Recipe

Lamb with Raspberry Sauce Recipe
Lamb with Raspberry Sauce Recipe photo by Taste of Home
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Lamb with Raspberry Sauce Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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 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 thermometer should read 145°; medium, 160°; well-done, 170°). Serve with raspberry sauce. Yield: 8 servings.
Originally published as Lamb with Raspberry Sauce in Taste of Home April/May 2004, p19

Nutritional Facts

1 each: 230 calories, 12g fat (3g saturated fat), 68mg cholesterol, 61mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.

  • 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 olive oil
  • 8 lamb loin chops (1 to 1-1/2 inches thick and 6 ounces each)
  1. 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.
  2. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Serve with raspberry sauce. Yield: 8 servings.
Originally published as Lamb with Raspberry Sauce in Taste of Home April/May 2004, p19

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