Lamb chops with raspberry sauce

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Recipes

This festive spring dish will please everyone's tastebuds, whether you are following an IBD diet or not.

Prep:

10 minutes

Cook:

20 minutes

3-4 servings

Medium

Save

Grilled lamb chops garnished with a vibrant raspberry sauce, plated elegantly with fresh sugar snaps, offering a visually appealing and nutritious dish ideal for those following IBD-specific diets

Ingredients

12 lamb chops or 1 a 2 lamsrack

2 cups raspberries (frozen)

1 TBSP (15 ml) olive oil

2 garlic cloves

4 tsp (20 ml) rosemary

1 tsp (5 ml) mustard

1 TBSP apple cider vinegar

1TBSP honey

Fresh rosemary, pink peppercorns or parsely for garnish

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12 lamb chops or 1 a 2 lamsrack

250 gram raspberries (frozen)

1 TBSP (15 ml) olive oil

2 garlic cloves

4 tsp (20 ml) rosemary

1 tsp (5 ml) mustard

1 TBSP (15 ml) apple cider vinegar

1TBSP (15 ml) honey

Fresh rosemary, pink peppercorns or parsely for garnish

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Dietary Therapies

SCD

mSCD

AIP

IBD-AID P3

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

Instructions

Heat the olive oil in a saucepan and fry the garlic in it.
Add the raspberries, 2 tsp rosemary, mustard, vinegar, and honey, and let it cook until the raspberries are completely soft,about 10 minutes. Strain the sauce and add salt and pepper to taste.
Heat the broiler function of your oven to 500°F (260°C)
Rub the lamb chops with some pepper, 2 tsp rosemary, and oil. Place on the rack (possibly on aluminum foil) on the second ledge under the grill. Grill until rosé in about 8 to 10 minutes. Turn halfway. Keep a close eye on your them, so they don't burn or overcook.
Spoon some sauce onto the plates. Sprinkle the lamb chops with some salt, if necessary, and place them next to the sauce. Garnish with pink peppercorns and a sprig of parsley or fresh rosemary, if desired. Add the rest of the sauce in a bowl.
Delicious with stir-fried sugar snap peas.

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