Lamb Chops With Sweet Potato Chutney
Chutney (
Hindi:
चटनी,
Urdu:
چٹنی) is a
loan word incorporated into English from
Hindi-Urdu describing a condiment used in
South Asia and other
South Asian cuisines. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix.
Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and
pickled preparations indiscriminately, with preserves often sweetened. At least several Northern Indian
American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction. Flavorings are always added to the mix. These may include
sugar,
salt,
garlic,
tamarind,
onion, or
ginger.
Total Time: 25 mins
Ingredients
- 8 lamb rib chops, cut 1 inch thick, or loin chop
- 1/3 cup(s) shallot(s)
- 1/4 teaspoon pepper, red, crushed
- 1/4 cup(s) sugar, brown (packed)
- 1/4 cup(s) vinegar
- 2 tablespoon cranberries, dried
- 1/2 teaspoon ginger, fresh
- 1 medium potato(es), sweet
Preparation
1. Trim fat from chops. In a small bowl combine the shallots and red pepper. Reserve 2 tablespoons of the shallot mixture for chutney. Sprinkle the remaining shallot mixture evenly over chops; rub in with your fingers. Place chops on the unheated rack of a broiler pan. Set aside.
2. For chutney, in a medium saucepan combine the 2 tablespoons shallot mixture, the brown sugar, vinegar, dried cranberries, and ginger. Stir in sweet potato. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
3. Meanwhile, broil chops 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling. (Allow 6 to 9 minutes for medium-rare and 7 to 11 minutes for medium doneness.) Serve the chops with the chutney.
Nutritional Info (Per serving):
Calories: 317,
Saturated Fat: 4g,
Sodium: 83mg,
Dietary Fiber: 1g,
Total Fat: 11g,
Carbs: 24g,
Cholesterol: 97mg,
Protein: 30g
Exchanges:
Starch: 0.5,
Other Carb: 1,
Lean Meat: 3.5
Carb Choices: 1.5
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