Tasty Lamb Chops with Chutney

Lamb Chops with Chutney - Everyday Diabetes Magazine
Lamb Chops with Chutney - Everyday Diabetes Magazine
Lamb Chops with Chutney - Everyday Diabetes Magazine

Tasty Lamb Chops with Chutney

August 31, 2016

These tasty lamb chops with chutney are a guaranteed winner for your next dinner.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 4 Servings


4 bone-in lamb loin chops (about 5 ounces each)

1/2 cup water

1/4 cup dried cranberries

1/4 cup dried apricots, cut into quarters

1/4 cup no-sugar-added raspberry fruit spread

1 tablespoon red wine vinegar

1/4 teaspoon ground cinnamon

1/4 teaspoon plus 1/8 teaspoon salt, divided

1 medium pear, peeled and cut into 1/2-inch pieces

1/2 teaspoon vanilla

2 cloves garlic, minced

1/4 teaspoon dried rosemary, crushed

Black pepper


1Preheat the broiler.

2To make the chutney, combine cranberries, water, apricots, fruit spread, vinegar, cinnamon, and 1/8 teaspoon salt in medium saucepan

3Bring mixture to a boil over high heat.

4Reduce heat to medium-low and simmer uncovered for 12 minutes or until mixture has thickened.

5Remove from heat; and stir in the pear and vanilla.

6Rub both sides of lamb chops with garlic.

7 Sprinkle with the remaining 1/4 teaspoon salt, rosemary, and pepper.

8Coat broiler pan and rack with nonstick cooking spray and arrange lamb chops on prepared rack.

9Broil lamb, making sure they are at least 5 inches from heat source, for 7 minutes.

10Turn over and broil 7 minutes more or until desired doneness.

11Serve lamb chops with chutney.

Exchanges per serving: 1 1/2 Fruit, 3 Meat.


Nutrition Facts

Serving Size1 Lamb chop with 1/4 cup of chutney
Total Fat8g
Saturated Fat3g
Dietary Fiber2g