• 1-1/2 Tbs. unsalted butter
• 8 lamb rib chops, about 1/4 lb. each, 1 inch thick
• 1-1/3 cups apple cider
• 2 Tbs. honey
• 8 slices cinnamon raisin bread, cubed
• 1/4 cup finely chopped walnuts
• 2 eggs, beaten
• 2 Tbs. cornstarch

Preheat oven to 400°F. Melt butter in a heavy nonstick skillet over medium heat. Sauté lamb chops 3-4 minutes per side or until browned. Remove from heat and set aside. Combine apple cider and honey in a measuring cup. Combine bread cubes, walnuts, beaten eggs and half the apple cider mixture in the bottom of a glass baking dish. Arrange lamb chops on top of stuffing. Combine remaining apple cider mixture and cornstarch in a heavy saucepan. Simmer over medium heat 5 minutes or until mixture thickens slightly. Brush lamb chops with glaze and bake 3 minutes. Turn chops and brush with remaining glaze. Bake another 3-5 minutes, or until chops are glazed and cooked throughout.

Per serving: calories 786, fat 37.6g, 43% calories from fat, cholesterol 275mg, protein 60.7g, carbohydrates 50.9g, fiber 2.7g, sugar 25.0g, sodium 395mg, diet points 18.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.7, Bread: 2.1, Lean meat: 8.0, Fat: 2.5, Sugar: 0.5, Very lean meat protein: 0.0

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The recommended wines are: Cabernet Sauvignon, Pinot Noir, or Burgundy.