Peppered Raspberry Lamb Chops Recipe
Ingredients
| 4 (4-ounce) lean lamb loin chops (1 inch thick) | ||
| Cracked pepper | 1/2 Teaspoon | |
| Vegetable cooking spray | ||
| 3 tablespoons low-sugar raspberry spread | ||
| 2 teaspoons low-sodium Worcestershire sauce | ||
| 1 1/2 teaspoons raspberry-flavored vinegar | ||
Directions
Trim fat from chops.
Press pepper onto both sides of each chop.
Place chops on a rack in a roasting pan coated with cooking spray.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side or to desired degree of doneness.
Transfer to a serving platter, and keep warm.
Combine raspberry spread, Worcestershire sauce, and vinegar in a saucepan; cook over medium heat until spread melts, stirring constantly.
Spoon evenly over chops.
Garnish with fresh raspberries, if desired.
Press pepper onto both sides of each chop.
Place chops on a rack in a roasting pan coated with cooking spray.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side or to desired degree of doneness.
Transfer to a serving platter, and keep warm.
Combine raspberry spread, Worcestershire sauce, and vinegar in a saucepan; cook over medium heat until spread melts, stirring constantly.
Spoon evenly over chops.
Garnish with fresh raspberries, if desired.
Chef
