Lamb Chops With Black Currant Barbecue Sauce

This barbecue sauce is lower in fat and higher in nutrients than traditional barbecue sauce. Use it for grilled or seared beef tenderloin medallions or the whole tenderloin, chicken, or even salmon.

Makes 4 servings

Black Currant Barbecue Sauce
1/4 cup finely diced shallots
1 pint fresh black currants
1/4 cup water
1/4 cup rice wine vinegar
1/4 cup brown sugar
1 tablespoon Dijon mustard
1/8 to 1/4 teaspoon cayenne pepper
1 teaspoon butter
Salt

Lamb Chops
8 loin chops, about 2 to 3 ounces each after trimming
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
2 garlic cloves, minced
Salt and pepper to taste

In a medium saucepan, combine the shallots, currants, water, vinegar, brown sugar, mustard, and cayenne pepper and stir to combine. Bring to boil, then reduce heat and simmer for 15 minutes, stirring often. Remove from heat and stir in the butter. Purée the sauce in a blender or food processor until smooth. Strain through a fine mesh strainer using a rubber spatula to push as much sauce as possible through the mesh. Season the sauce to taste with salt.

Combine olive oil, lemon juice, and garlic. Brush over the surface of the chops. Cover and refrigerate for at least 30 minutes. Prepare medium-hot charcoal fire in a grill or preheat a gas grill. Season chops with salt and pepper and place on hot grill. Cook on both sides for 1 1/2 minutes, then slather on currant barbecue sauce and cook another minute per side or until medium rare.

Nutrient Analysis: Calories: 460 (16% from fat); Fat: 18 g (Saturated Fat: 5 g, Monounsaturated Fat: 9 g, Polyunsaturated Fat: 4 g); Protein: 52 g; Carbohydrate: 52.7 g; Fiber: 3 g; Cholesterol: 164 mg; Iron: 5 mg; Sodium: 325 mg; Calcium: 83 mg

Recipe by Laura Pensiero, RD; photo by Gary Dolgoff for Today’s Diet & Nutrition