Lamb Chops with Blackberry-Peach Chutney

Summer fruit in combination with meat makes for a light dish ready for any weeknight or special occasion meal. Serve with a simple spinach salad.

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3.5 by 2 people

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 12 mins

Lamb Chops with Blackberry-Peach Chutney

Reviews (0)

3.5 by 2 people

Rate This!

Directions

  1. For chutney, in a large skillet cook peach, green onions, and cloves in hot oil over medium heat about 3 minutes or just until peach is tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir for 3 minutes; remove from heat. Stir in vinegar. Set aside to cool.
  2. In a small bowl stir together allspice, salt, and pepper. Sprinkle evenly over all sides of the chops; rub in with your fingers.
  3. For a charcoal or gas grill, grill chops on the rack of a covered grill directly over medium heat until desired doneness, turning once halfway through grilling time. Allow 12 to 14 minutes for medium rare (145 degrees F) or 15 to 17 minutes for medium (160 degrees F).
  4. Serve lamb with chutney.

From the Test Kitchen

Icon: gluten free

When buying lamb, look for grass-fed or pasture-raised meat, which has higher levels of beneficial omega-3 fatty acids.

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Nutrition Facts (Lamb Chops with Blackberry-Peach Chutney)

  • Per serving:
  • 288 kcal ,
  • 21 g fat
  • (9 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 62 mg chol. ,
  • 187 mg sodium ,
  • 8 g carb. ,
  • 3 g fiber ,
  • 5 g sugar ,
  • 16 g pro.
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