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| Lamb Chops With Prune Chutney Recipe |
Category: Lamb / Meats
Rating:
N/A
Servings: 4
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Ingredients
1 1/2 tablespoon unsalted butter
2 teaspoon sugar
8 shallots, peeled and cut in half le; ngthwise
1 tablespoon balsamic vinegar
1/2 cup low-salt chicken stock, homemade or; canned
2 tablespoon dried cranberries
18 bite-size prunes or 6 large pitted; prunes, quartered
1 1/2 tablespoon chopped fresh rosemary, plus sprigs; for garnish
1 salt & freshly ground pepper
8 rib lamb chops, 3/4 inch thick
1 tablespoon olive oil
Cooking 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.
meats,lamb
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