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Lamb Chops with Apricot-Ginger Chutney
Fruit chutneys are common companions with lamb, pork or chicken in Indian cuisine. In this recipe, the same spices used in this tangy apricot chutney are rubbed into the lamb chops before broiling.
  • 4 well-trimmed loin lamb chops (5 ounces each)
  • 3/4 teaspoon cumin
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil
  • 2 large red bell peppers, diced
  • 2 scallions, sliced
  • 1/2 teaspoon sugar
  • 3/4 cup chicken broth, canned or homemade
  • 1/2 cup diced dried apricots
  • 1/2 cup apricot nectar
  • 2 teaspoons cornstarch blended with 1 tablespoon water
  • 1/8 teaspoon salt

1. Preheat broiler. Rub chops on both sides with 1/4 teaspoon each of cumin, ginger and black pepper. Set aside loosely covered and let stand while you make chutney.

2. In large nonstick skillet, heat oil over medium heat. Add bell peppers and scallions. Season with sugar and remaining 1/2 teaspoons each of cumin and ginger and 1/4 teaspoon black pepper, and saute until vegetables begin to get tender, about 5 minutes.

3. Add chicken broth, apricots, and apricot nectar, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until apricots are softened and flavors blended, about 5 minutes.

4. Stir in cornstarch mixture and return to a boil, stirring constantly. Cover and remove from heat.

5. Sprinkle chops with salt and broil about 5 inches from heat for 5 minutes. Turn and broil for 2 minutes.

6. Return sauce to medium-low heat and bring to a simmer. Add chops to skillet, spoon some of sauce over them, cover and cook until chops are medium-rare to medium and the flavors are well blended, about 2 minutes.


Nutritional Information
Per serving: 287 calories, 11g total fat, 3.2g saturated fat, 5.4g monounsaturated fat, 0.8g polyunsaturated fat, 2.5g dietary fiber, 27g protein, 21g carbohydrate, 79mg cholesterol, 330mg sodium.
Good source of: beta-carotene, vitamin B12, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
55