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Lamb Chops with Sweet Potato Chutney

Make the cranberry and sweet potato chutney recipe on its own or with the lamb. It goes well with most any meat.
MAKES: 4 servings
SERVING SIZE: 2 chops plus 1/3 cup chutney
CARB GRAMS PER SERVING: 29
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Lamb Chops with Sweet Potato Chutney
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 4
  • Calories: 314
  • Protein(gm): 25
  • Carbohydrate(gm): 29
  • Fat, total(gm): 10
  • Cholesterol(mg): 80
  • Saturated fat(gm): 4
  • Monosaturated fat(gm): 4
  • Polyunsaturated fat(gm): 1
  • Dietary Fiber, total(gm): 2
  • Sugar, total(gm): 19
  • Vitamin A(IU): 6268
  • Vitamin C(mg): 1
  • Thiamin(mg): 0
  • Riboflavin(mg): 0
  • Niacin(mg): 6
  • Pyridoxine (Vit. B6)(mg): 0
  • Folate(µg): 24
  • Cobalamin (Vit. B12)(µg): 2
  • Sodium(mg): 109
  • Potassium(mg): 529
  • Calcium(DV %): 50
  • Iron(DV %): 3
  • Diabetic Exchanges

  • Starch(d.e): 1
  • Other Carb(d.e): 2
  • Lean Meat(d.e): 3
  • 8 lamb rib or loin chops, cut 1 inch thick
  • 1 medium sweet potato, peeled and coarsely chopped (about 1 1/2 cups)
  • 2 tablespoons finely chopped shallots
  • 1/8 teaspoon crushed red pepper
  • 1/4 cup packed brown sugar
  • 1/4 cup vinegar
  • 2 tablespoons dried cranberries or currants
  • 1/2 teaspoon grated fresh ginger

1. Preheat broiler. Trim fat from chops. Place chops on the unheated rack of a broiler pan; set aside.

2. For chutney, in a medium saucepan bring 1 cup of lightly salted water to boiling. Add the chopped sweet potato and cook for 5 minutes. Drain. Place shallots, crushed red pepper, brown sugar, vinegar, dried cranberries, and ginger in saucepan. Stir in sweet potato. Heat until vinegar bubbles; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. Remove cover and simmer 2 more minutes or until liquid is slightly thickened and sweet potato is tender.

3. Broil chops 3 to 4 inches from heat for 10 to 15 minutes for medium (160 degree F), turning meat over after half of the broiling time. Serve chops with the chutney. Makes 4 servings.

Variation
  • Smoked Pork Chops with Sweet Potato Chutney: Prepare as above, except substitute 4 cooked smoked pork chops cut 3/4- to 1-inch thick for the lamb chops. Broil chops 3 to 4 inches from heat for 10 to 15 minutes or until heated through (140 degrees F), turning meat over after half of the broiling time.
    Per chop + 1/3 cup chutney: 299 cal., 7g total fat (3 g sat. fat), 83 mg chol, 1,811 mg sodium, 29 g carbo., 2 g fiber, 28 g pro.
    Daily Values: 122% vit. A, 2% vit. C, 3% calcium, 8% iron
    Exchanges: 1/2 Starch, 1 1/2 Other Carbo., 3 1/2 Very Lean Meat, 1 Fat

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