Lamb With Raspberry Sauce

• 2 cups fresh or frozen unsweetened raspberries
• 3/4 cup finely chopped seeded peeled cucumber
• 1/2 cup finely chopped peeled tart apple
• 2 tablespoons white grape juice
• 1 to 2 tablespoons sugar
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 8 lamb loin chops (1 to 1-1/2 inches thick and 6 ounces each)

1. Place raspberries in a blender; cover and process until pureed. 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 5-7 minutes or until cucumber and apple are tender.
2. Meanwhile, in a large skillet, saute garlic in oil until tender. Add lamb chops. Cook, uncovered, for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Serve with raspberry sauce.

raspberries, cucumber, apple, white grape juice, sugar, garlic, olive oil, loin chops

Taken from www.tasteofhome.com/recipes/lamb-with-raspberry-sauce/ (may not work)