Peppered Raspberry Lamb Chops
|Lean lamb loin chops||16 Ounce (4 In Number, 4 Ounce Each, 1 Inch Thick)|
|Cracked pepper||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Low sugar raspberry spread||3 Tablespoon|
|Low sodium worcestershire sauce||2 Teaspoon|
|Raspberry vinegar||1 1⁄2 Teaspoon|
Trim fat from chops.
Press pepper onto both sides of each chop.
Place chops on a rack in a roasting pan coated with cooking spray.
Broil 5 1/2 inches from heat 6 to 7 minutes on each side or to desired degree of doneness.
Transfer to a serving platter, and keep warm.
Combine raspberry spread, Worcestershire sauce, and vinegar in a saucepan; cook over medium heat until spread melts, stirring constantly.
Spoon evenly over chops.
Garnish with fresh raspberries, if desired.