Community Recipe
from [McKinney Cook]
Peppered Raspberry Lamb Chops

Peppered Raspberry Lamb Chops

  • Yield: 2 servings


  • 4 lean lamb chops 1"thick
  • 1/2 teaspoon(s) cracked pepper
  • vegetable cooking spray
  • 3 tablespoon(s) low-sugar raspberry spread
  • 2 teaspoon(s) low-sodium Worcestershire sauce
  • 1/2 teaspoon(s) raspberry-flavored vinegar
  • fresh raspberries optional


Trim fat from chops. Press pepper onto both sides of each chop. Place chops on a rack in a roasting pan coated with cooking spray.

Broil 51/2 inches from heat 6 to 7 minutes on each side or to desired degree of doneness. Transfer to a serving platter and keep warm.

Combine raspberry spread, Worcestershire sauce, and vinegar in a saucepan; cook over medium heat until spread melts, stirring constantly. Spoon evenly over chops. Garnish with fresh raspberries, if desired.

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Peppered Raspberry Lamb Chops recipe