Lamb Chops with Grape-Balsamic Sauce

Lamb Chops with Grape-Balsamic Sauce

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From: Diabetic Living Magazine

Rosemary, grapes and balsamic vinegar make this 20-minutes lamb chop recipe both unique and completely irresistible.

Ingredients 2 servings

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Original recipe yields 2 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • 4 small lamb rib chops (10 to 12 ounces total) or 8 ounces boneless pork loin chop, cut ¾ inch thick
  • 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, finely crushed
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 teaspoons olive oil
  • 1 cup seedless red grapes, halved
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 1 tablespoon snipped fresh mint (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from chops. In a small bowl, combine rosemary, salt, and pepper. Sprinkle evenly over chops; rub in with your fingers. In a large nonstick skillet, heat oil over medium heat. Add lamb chops. Cook for 8 to 10 minutes or until lamb is desired doneness (145°F for medium-rare or 160°F for medium) or pork is slightly pink in the center (160°F), turning once halfway through cooking. Remove chops from skillet. Cover with foil and keep warm.
  2. In the same skillet, combine grapes, vinegar, and water. Cook and stir just until boiling; reduce heat. Cook and stir for 1 to 2 minutes more or until grapes are softened but still hold their shape. Serve grape mixture over chops. If desired, sprinkle with mint.

Nutrition information

  • Serving size: 2 lamb chops and ½ cup sauce
  • Per serving: 230 calories; 10 g fat(3 g sat); 0 g fiber; 10 g carbohydrates; 24 g protein; 2 mcg folate; 75 mg cholesterol; 9 g sugars; 57 IU vitamin A; 2 mg vitamin C; 20 mg calcium; 3 mg iron; 205 mg sodium; 399 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean meat, 1 fat, ½ fruit

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