Lamb chops with prune chutney - martha stewar
Yield: 4 Servings
Ingredients:
- 1 1/2 tb Unsalted butter
- 2 ts Sugar
- 8 Shallots peeled and cut -in half lengthwise
- 1 tb Balsamic vinegar
- 1/2 c Low-salt chicken stock -homemade or canned
- 2 tb Dried cranberries
- 18 Bite-size prunes or 6 large -pitted prunes quartered
- 1 1/2 tb Chopped fresh rosemary -plus sprigs for garnish Salt & freshly ground pepper
- 8 Rib lamb chops
- 3/4 inch -thick
- 1 tb Olive oil
Instructions:
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 &
