Lamb chops with prune chutney - martha stewar

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.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>

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