Lamb Chops With Tamarillo Relish

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This airy supper crockery takes astir 20 minutes to prepare. Serve with a conifer seed and chopped parsley-studded couscous.

Recipe adapted from Marlene Brown's "International Produce Cookbook & Guide" (HP Books, 1989).

Ingredients

1 tablespoonful rootlike oil
4 tamarillos, peeled, seeded and sliced*
1/2 cupful thinly sliced onion
1 clove garlic, minced
1/3 cupful orangish foodstuff (may substitute water)
2 tablespoons reddish vino vinegar
1/4 cupful (packed) airy brownish sugar
1/2 spoon salt
1/8 spoon freshly crushed achromatic pepper
Dash cayenne capsicum (optional)
8 (1 1/3 pounds) lamb rib chops (1 tiny rack, separated)

Nutritional Facts

Per serving

Calories
216
Fat
10 g
Saturated Fat
2 g
Carbohydrates
18 g
Sodium
352 mg
Cholesterol
42 mg
Protein
14 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Recipe adapted from Marlene Brown's "International Produce Cookbook & Guide" (HP Books, 1989).

Tested by Bonnie S. Benwick.

Published March 11, 2026

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