Lamb With Raspberry Sauce

Name: Lamb With Raspberry Sauce
Ingredients: 2 cups fresh or frozen unsweetened raspberries; 3/4 cup finely chopped seeded peeled cucumber; 1/2 cup finely chopped peeled tart apple; 2 tablespoons white grape juice; 1 to 2 tablespoons sugar; 4 garlic cloves, minced; 3 tablespoons olive oil; 8 lamb loin chops (1 to 1-1/2 inches thick and 6 ounces each)

8 ingredients

2 steps

Ingredients

2 cups fresh or frozen unsweetened raspberries
3/4 cup finely chopped seeded peeled cucumber
1/2 cup finely chopped peeled tart apple
2 tablespoons white grape juice
1 to 2 tablespoons sugar
4 garlic cloves, minced
3 tablespoons olive oil
8 lamb loin chops (1 to 1-1/2 inches thick and 6 ounces each)

Directions

1

Place raspberries in a blender; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until cucumber and apple are tender.
2

Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with raspberry sauce.