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Meats & Seafood - Lamb Chops with Raspberry Sauce

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

Place raspberries in a blender or food processor; cover and process until pureed. Strain and discard seeds; transfer puree to a small saucepan. Stir in cucumber, apple, grape juice, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for five to seven minutes or until cucumber and apple are tender. Keep warm.
Meanwhile, in a large skillet, sauté garlic in oil until tender. Add lamb chops. Cook, uncovered, for seven to 10 minutes on each side or until meat reaches doneness (160° for medium well, 170° for well done). Serve with raspberry sauce.
Submitted By: Marie Delffs
Coffee Farmers Co-op
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