The flavonoid antioxidants found in onions are also found in broccoli, tea, and apples. This subtly sweet jam is a good complement for assertive lamb, and it's also nice on burgers.

Recipe by Cooking Light July 2007


Recipe Summary

8 servings (serving size: 2 lamb chops and 3 tablespoons jam)


Ingredient Checklist


Instructions Checklist
  • To prepare jam, combine pearl onions, shallots, red onion, butter, olive oil, and brown sugar in a large saucepan over medium-high heat; cook 10 minutes or until onions are tender, stirring frequently. Reduce heat to medium; cook 5 minutes or until golden. Add broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; simmer for 20 minutes. Stir in vinegar and thyme; simmer 8 minutes or until liquid evaporates. Remove from heat; keep warm.

  • Prepare grill.

  • To prepare lamb, sprinkle 1/2 teaspoon pepper and 1/4 teaspoon salt over lamb. Place lamb on a grill rack coated with cooking spray; grill 4 minutes, turning once. Reduce heat to medium; grill lamb 10 minutes on each side or until desired degree of doneness. Let rest 10 minutes before slicing into chops. Serve with onion jam.

Nutrition Facts

336 calories; calories from fat 35%; fat 13.1g; saturated fat 4.7g; mono fat 5.5g; poly fat 1.2g; protein 27.4g; carbohydrates 29.4g; fiber 0.4g; cholesterol 80mg; iron 3.3mg; sodium 249mg; calcium 35mg.