Lamb Chops with Sweet Potato Chutney

CARB GRAMS PER SERVING: 29

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Nutrition Facts Per Serving:

Calories314
Total Fat (g)10
Saturated Fat (g)4
Monounsaturated Fat (g)4
Polyunsaturated Fat (g)1
Cholesterol (mg)80
Sodium (mg)109
Carbohydrate (g)29
Total Sugar (g)19
Fiber (g)2
Protein (g)25
Vitamin C (DV%)2
Calcium (DV%)5
Iron (DV%)15

Diabetic Exchanges

Starch (d.e.).5
Other Carbohydrates (d.e.)1.5
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	tablespoonsfinely chopped shallots
1/8	teaspooncrushed red pepper
1/4	cuppacked brown sugar
1/4	cupvinegar
2	tablespoonsdried cranberries or currants
1/2	teaspoongrated 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.

4. Makes 4 servings

5. 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°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