Lamb chops with prune chutney
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Unsalted butter |
| 2 | teaspoons | Sugar |
| 8 | Shallots, peeled and cut in half lengthwise | |
| 1 | tablespoon | Balsamic vinegar |
| ½ | cup | Low-salt chicken stock, homemade or canned |
| 2 | tablespoons | Dried cranberries |
| 18 | Bite-size prunes or 6 large pitted prunes, quartered | |
| 1½ | tablespoon | Chopped fresh rosemary, plus sprigs for garnish |
| Salt & freshly ground pepper | ||
| 8 | Rib lamb chops, 3/4 inch thick | |
| 1 | tablespoon | Olive oil |
Directions
1. Melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, fruit, 1 t of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.
2. Season lamb chops with salt, pepper, and the remaining chopped rosemary.
Heat olive oil in a large skillet over medium-high heat. Add chops and saute until brown on the bottom, 3 to 4 minutes. Turn and cook until a meat thermometer reads 110F' (for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs and serve with the chutney.
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