Lamb Chops with Blackberry-Peach Chutney
Lemon-Lime Green Beans
Ingredients
- 2 tsp olive oil
- 1⅓ cups peeled and coarsely chopped peaches
- ¼ cup sliced green onions
- ⅛ tsp ground cloves
- 1 cup fresh blackberries
- 1 Tbsp red wine vinegar
- ½ tsp ground allspice
- ¼ tsp sea salt
- ¼ tsp coarsely ground black pepper
- 8 lamb loin or rib chops, cut 1 inch thick and trimmed
Instructions
- Preheat charcoal or gas grill to medium heat.
- For chutney, in a large skillet heat oil over medium. Add peaches, green onions, and cloves; cook 3 minutes or just until peaches are tender, stirring occasionally.
- Add blackberries; reduce heat to medium-low. Cook and stir 3 minutes more. Remove from heat. Stir in vinegar; cool.
- Combine allspice, salt, and pepper. Sprinkle over both sides of chops; rub in with your fingers.
- Grill chops, covered, directly over heat 12 to 14 minutes for medium rare (145°F) or 15 to 17 minutes for medium (160°F), turning once. Serve chops with chutney.
Side Dish Ingredients
- ¾ lb green beans, trimmed
- 2 large shallots, cut into thin slices
- 3 cloves garlic, thinly sliced
- 1 to 2 Tbsp olive oil
- 1 tsp finely shredded lemon zest
- ½ tsp finely shredded lime zest
- ¼ tsp salt
- Dash black pepper
Side Dish Instructions
- In a medium skillet cook beans in lightly salted boiling water 2 to 5 minutes or until barely crisp-tender. Drain; rinse beans with cold water.
- In same skillet cook shallots and garlic in oil over medium-high 2 to 3 minutes or until softened and beginning to brown, stirring occasionally.
- Add green beans. Toss 3 to 4 minutes or until heated. Remove from heat. Stir in zest, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
152
|
80
|
232
|
| Fat (g) | 8 | 5 | 13 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 13 | 2 | 15 |
| Carb (g) | 8 | 9 | 17 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 197 | 152 | 349 |
Better Homes and Gardens Meal Plan
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