Sesame Lamb Chops with Honey-Raisin Sauce

Photography: Randy Mayor; Styling: Jan Gautro

The simmering in step two takes the lamb chops to medium rare. Simmer a minute less for rare or a minute more for medium. Serve with hot cooked couscous.

Yield: 4 servings (serving size: 2 lamb chops, 3 tablespoons sauce, and 3/4 teaspoon sesame seeds)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 22%
  • Fat: 4.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 15.6g
  • Carbohydrate: 22.7g
  • Fiber: 0.8g
  • Cholesterol: 40mg
  • Iron: 5.5mg
  • Sodium: 379mg
  • Calcium: 30mg

Ingredients

  • Cooking spray
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1/2 teaspoon salt, divided
  • 1/3 cup diced shallots
  • 1 cup fat-free, less sodium chicken broth
  • 1/3 cup golden raisins
  • 2 tablespoons honey
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon sesame seeds, toasted

Preparation

  1. Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the lamb evenly with 1/4 teaspoon salt. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan.
  2. Recoat pan with cooking spray. Add 1/4 teaspoon salt and shallots; sauté for 1 minute. Stir in broth, raisins, honey, cumin, and cinnamon. Add lamb, turning to coat. Simmer 3 minutes or until desired degree of doneness. Sprinkle with sesame seeds.
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