LAMB CHOPS W/ SWEET POTATO CHUTNEY

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

SEARED LAMB SHOULDER CHOPS W/ MUSTARD - DILL PAN SAUCE

Seared Lamb Shoulder Chops with Mustard-Dill Pan Sauce

The sauce is the real star here, so feel free to substitute pork chops or chicken breasts if you don't have lamb; the sauce is equally delicious on both. 

Serves 4.

4 bone-in lamb shoulder chops (2 to 2-1/2 lb. total)
Kosher salt and freshly ground black pepper
1 Tbs. extra-virgin olive oil
2 small shallots, finely chopped
1/2 cup lower-salt chicken broth
1/2 cup dry white wine
1 Tbs. Dijon mustard
2 tsp. fresh lemon juice
2 Tbs. cold unsalted butter, cut into small pieces
1 Tbs. finely chopped fresh dill

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Season the lamb chops all over with 1-1/2 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large skillet over medium-high heat. Put 2 of the chops in the skillet and cook, flipping once, until deep golden-brown and medium rare (130°F), about 10 minutes. Transfer to a large plate, cover loosely with foil, and keep warm. Repeat with the remaining 2 chops.

Add the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add the broth and wine and cook, scraping up any browned bits, until reduced by half, 4 to 5 minutes. Reduce the heat to medium low, stir in the mustard and lemon juice, and cook for 1 minute more. Add the butter a piece or two at a time, swirling the skillet to melt it into the sauce. Remove the skillet from the heat and stir in the dill. Season to taste with salt and pepper. Serve the lamb with the sauce.

Serving Suggestions

The lamb and sauce pack a lot of flavor; keep the side simple with Basic Roasted Green Beans.

nutrition information (per serving):
Calories (kcal): 330; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 7; Protein (g): 29; Monounsaturated Fat (g): 8; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 600; Cholesterol (mg): 105; Fiber (g): 0;