Lamb with Cranberry Chutney

• 1 tsp. olive oil

• 1/2 cup red onion, diced

• 3/4 cup fresh cranberries

• 1/3 cup orange marmalade

• 1 Tbs. brown sugar

• 2 Tbs. orange juice

• 4 lamb rib chops, about 1/4 lb. each, fat trimmed

Prepare broiler. Heat oil in a heavy non-reactive saucepan over medium heat. Sauté onion 5 minutes, or until tender, stirring frequently. Stir in cranberries, next 3 ingredients, and salt to taste. Cook over medium-high heat 5 minutes, stirring frequently, until sugar dissolves and cranberries pop. Remove from heat and set aside. Arrange lamb chops on a rack coated with cooking spray. Place rack in a shallow roasting pan. Broil 6 inches from heat source 4 minutes per side, or until desired degree of doneness. Serve chops with chutney.