Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Cumin Lamb Chops With Pear Chutney
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- #43102
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon cumin
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
6 (6-ounces each) lean lamb loin chops
non-stick cooking spray
Pear Chutney
3 cups chopped pear
1/3 cup dried cranberries
1/3 cup sugar
1/4 cup orange juice
2 tablespoons minced peeled fresh ginger
2 tablespoons white vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon dry mustard
directions
Combine first 6 ingredients in a small bowl. Place lamb chops in a shallow dish. Spoon cumin mixture evenly over both sides of chops. Cover and chill 1 hour.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chops; cook 8 minutes on each side or to desired degree of doneness. Serve with Pear Chutney.
PEAR CHUTNEY: Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes or until thick. Serve warm or at room temperature.
added by
bernice28
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 8, 2009
The chutney was divine - could have eaten it plain! It wasn't as tangy as some chutney is, but it worked perfect with the marinade on the lamb chops. The lamb was perfectly done (probably some of the best chops we've tested!). This recipe is a total keeper. The chutney can be made a day in advance and the lamb can be marinaded overnight since the marinade is not very acidic.