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Chutney and rosemary lamb chops

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Chutney and rosemary lamb chops
Chutney and rosemary lamb chops
  • 0:10 Prep
  • 0:37 Cook
  • 4 Servings
  • Capable cooks

Lamb chops in a fruit chutney and wine sauce is served with peas on a bed of risoni pasta.

Ingredients

  • 2 tablespoons olive oil
  • 12 (100g each) lamb loin chops, trimmed
  • 1 brown onion, sliced
  • 1/2 cup dry white wine
  • 250g jar fruit chutney
  • 1 cup Italian tomato passata sauce
  • 1 cup Massel chicken style liquid stock
  • 2 teaspoons chopped rosemary leaves
  • 1 cup frozen peas
  • cooked risoni pasta, to serve

Method

  • Step 1
    Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
  • Step 2
    Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
  • Step 3
    Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
  • Low carb
  • Lower gi

Nutrition

  • 4429 kj

    Energy

  • 66g

    Fat Total

  • 27g

    Saturated Fat

  • 5g

    Fibre

  • 76g

    Protein

  • 210mg

    Cholesterol

  • 1003.16mg

    Sodium

  • 31g

    Carbs (sugar)

  • 35g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Adams
  • Image credit: Steve Brown
  • Publication: Super Food Ideas

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