Skip Navigation Links
  Skip Navigation Links  
   

Meats & Seafood - Lamb Chops with Raspberry Sauce



INGREDIENTS
  • 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)

INSTRUCTIONS
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
Normandy
Coffee Farmers Co-op
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice