Lamb with Raspberry Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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:
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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with raspberry sauce. Yield: 8 servings.
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