Lamb with Raspberry Sauce

Makes 4 servings

2 cups (500 mL) fresh or frozen unsweetened raspberries

3/4 cup (180 mL) finely chopped seeded peeled cucumber

1/2 cup (125 mL) finely chopped peeled tart apple

2 tbsp (30 mL) white grape juice

1 to 2 tbsp (15 to 30 mL) sugar

4 garlic cloves, minced

3 tbsp (45 mL) olive oil

8 lamb loin chops, 1 to 1 1/2-inches thick (2.5 to 3.7 cm)

Puree raspberries in a blender or food processor. Strain and discard seeds; transfer puree to a small saucepan. Stir in the cucumber, apple, grape juice and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 7 minutes or until cucumber and apple are tender.

Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7 to 10 minutes on each side or until meat reaches desired doneness. Serve with raspberry sauce.

Nutrition per serving: 350 calories; 19 g fat; 28 g protein; 16 g carbohydrates; 5 g fibre