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Lamb with Raspberry Sauce

 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.


  • 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)


  • 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.
Nutritional Facts: 1 lamb chop with 3 tablespoons sauce equals 230 calories, 12 g fat (3 g saturated fat), 68 mg cholesterol, 61 mg sodium,

2 of 2

Lamb with Raspberry Sauce (continued)

Nutritional Facts: 7 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.