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| RECIPE FOR LAMB CHOPS W-RASPBERRY SAUCE |
Title: Lamb Chops W-raspberry Sauce
Category: Microwave
Serves: 4
Ingredients:
| 0.75 | c | Port wine or apple juice | | 2.00 | tb | Vegetable oil | | 2.00 | | Cl Garlic, finely chopped | | 1.00 | tb | Chopped fresh or 1/2 ts | | | Dried thyme leaves | | 0.50 | ts | Salt | | 0.12 | ts | Pepper | | 4.00 | lg | Loin chops, 1-inch thick | | | (about 1 pound) | | 1.00 | c | Fresh or frozen raspberries |
Instructions:
Lamb Chops with Raspberry-Port Sauce.
This raspberry sauce can be made.
Mix all ingredients except lamb chops and raspberries in shallow glass or plastic dish or heavy plastic bag.
Add lamb, turning to coat.
Cover and refrigerate at least 2 hours but no longer than 24 hours, turning lamb occasionally.
Remove lamb from marinade; reserve marinade.
Set oven control to broil.
Broil lamb with tops about 5 inches from heat about 6 minutes or until brown; turn.
Broil 6 to 9 minutes longer or until desired doneness.
Heat reserved marinade and raspberries to boiling in 10-inch skillet over medium heat, stirring occasionally.
Cook about 10 minutes, stirring occasionally, until sauce is reduced to half.
Serve with lamb.
4 SERVINGS; 415 CALORIES PER SERVING.
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