Lamb with Lemon Date Chutney

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Spring 2015

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Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.


Lamb with Lemon Date Chutney

Lamb with Lemon Date Chutney
1/2 tbsp. extra virgin olive oil
2 tbsp. minced red onion
1 clove garlic, minced
1¼ cups chopped, pitted Medjool dates (in our Produce Dept.)
3 tbsp. freshly squeezed lemon juice
3 tbsp. white wine
1/8 tsp. crushed red pepper flakes
Finely grated lemon zest
8 Shepherd's Pride lamb loin or rib chops
1 tsp. minced fresh thyme
Freshly ground sea salt and pepper to taste
Hot cooked rice (optional)

Prep: 20 minutes, Cook: about 20 minutes, Serves: 4 

1. Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook for 5 minutes, stirring occasionally. Stir in dates, lemon juice, white wine, red pepper flakes and zest and bring to a boil; reduce heat and simmer, covered, for 10 minutes. 

2. Season lamb with herbs, salt and pepper. Grill or broil for
3 minutes on each side or until lamb is cooked to your liking. 

3. Serve with chutney over hot cooked rice, if you like.

Nutritional Information:
438 calories, 40 g protein, 14 g total fat (5 g sat.), 37 g carbohydrate, 3 g fiber, 31 g sugar, 123 mg cholesterol, 110 mg sodium, 11 points


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