SKINNY LAMB CHOPS WITH BLACKBERRY-RED WINE SAUCE
58% less sat fat • 59% fewer calories than the original recipe. Here's a recipe for a special dinner. The fruit sauce is impress-your-guests lovely but oh, so easy.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- For sauce: In a large skillet, heat oil over medium heat. Add pear, green onions, and cloves; cook about 3 minutes or just until pear is tender.
- Add blackberries; reduce heat. Cook for 3 minutes, stirring often; remove from heat. Stir in red wine vinegar. Set aside to cool.
- In a small bowl, stir together allspice, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare doneness (145°F) or 15 to 17 minutes for medium doneness (160°F).
- Serve lamb with sauce.
Nutrition Facts : Calories 170, Carbohydrate 13 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 lamb rib chop plus 1/4 cup sauce, Sodium 200 mg, Sugar 7 g, TransFat 0 g
BLACKBERRY PEAR SAUCE FOR LAMB CHOPS ON GREENS
My friend Rich mentioned that he likes to cook. Then, of course, I mentioned Recipezaar. He said he enjoys making recipes up and that he had just made up a really good one. Here it is with his permission!
Provided by Oolala
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash berries and puree in a blender. Strain the berries strainer and pushing the flesh of the berries through. Discard the seeds. Set asids the strained berries.
- Reserve the liquid from the canned pears and blend the pear pieces until pureed.
- Add the pureed pear to the berries and mix with the ginger.
- Put mixture into a small saucepan and reduce on very low heat until about 1/2 or a bit less. If too thick, add some reserved pear liquid so it won't burn. This should be about 15 minutes or so.
- Add salt to taste.
- Place lamb chops on each plate and then place greens and tomatoes around the lamb. Serve with the sauce warm, at room temperature, or chilled.
- Enjoy!
Nutrition Facts : Calories 372.5, Fat 25.8, SaturatedFat 11.2, Cholesterol 70.3, Sodium 59, Carbohydrate 18.7, Fiber 5.5, Sugar 12, Protein 17.1
LAMB CHOPS WITH BLACKBERRY PAN SAUCE AND ARUGULA
A mouthwatering recipe with a jammy pan reduction made with blackberry, shallots, fresh rosemary, and a splash of wine to balance the dish.
Provided by Chef Mary Nolan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Season lamb chops with a 5-finger pinch of salt on all sides as well as black pepper. Heat a large sauté pan (not non-stick) over high heat and add canola oil. Once the oil shimmers when you tilt the pan (this means it's sizzling hot), add the chops in a single layer (sear in 2 batches, if necessary, to avoid overcrowding the pan). Sear until chops are well browned, and beginning to char around edges, about 3 minutes. Flip and repeat on the other side. Transfer to a baking sheet (reserve pan and drippings) and continue to cook in oven until an instant-read thermometer inserted into thickest part of the chop registers 145° for medium-rare, about 5 minutes.
- If necessary, pour off excess fat from pan to equal about two tablespoons (this might not be necessary, depending on the fat content of the chops). Add shallot and rosemary to pan over medium-low heat and cook, frequently stirring to scrape up any brown bits on the bottom of the pan, until starting to soften, about 3 minutes. Add about 1 cup of the blackberries (reserving a few for the salad), and cook until softening and releasing their juice, about 3 minutes. Add wine and increase heat to medium. Cook until wine is reduced by half, about 4 minutes. Reduce heat to low and swirl in butter and season with scant 1/2-teaspoon salt.
- Arrange arugula on a large platter. Mix lemon juice with olive oil in a small bowl with the remaining 1/2-teaspoon salt. Drizzle over arugula and toss gently with reserved blackberries. Place lamb chop on top of the arugula and spoon the pan sauce over the chops and some of the arugula.
- Pair with a rich and full-bodied Cabernet Sauvignon from Tom Gore Vineyards.
LAMB WITH BLACKBERRY SAUCE
I love lamb, growing up with it on the farm. But, there are times that you just can't stand one more "lamb with mint jelly" recipe. This is the one recipe you serve for that Special Occasion; I serve Spinach timbales and Mashed Sweet Potatoes with this dish.
Provided by The_Swedish_Chef
Categories Lamb/Sheep
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the chopped shallots and garlic in hot olive oil until translucent.
- Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.
- Reduce to half, then add the add remaining ingredients.
- Grill the lamb chops for about 4 minutes each side for medium.
- Serve with sauce.
Nutrition Facts : Calories 492.2, Fat 26.8, SaturatedFat 11.3, Cholesterol 70.3, Sodium 62.5, Carbohydrate 22.9, Fiber 4.1, Sugar 13.4, Protein 16.9
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