Lamb Chops With Prune Chutney Martha Stewart Living Recipe

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Servings: 4

Ingredients

Cost per serving $0.33 view details

Directions

  1. 1. Heat butter in a skillet over medium heat. Add in sugar and shallots and cook till golden, about 15 min. Add in vinegar and cook till evaporated. Add in stock, fruit, 1 t of the minced rosemary, and salt and pepper to taste. Cook till shallots are tender and liquid is reduced by three quarters, about 5 min. Keep hot.
  2. 2. Season lamb chops with salt, pepper, and the remaining minced rosemary.
  3. Heat extra virgin olive oil in a large skillet over medium-high heat. Add in chops and saute/fry till brown on the bottom, 3 to 4 min. Turn and cook till a meat thermometer reads 110F' (for medium rare) and chops are proportionately browned, 3 to 4 min more. Garnish lamb with rosemary sprigs and serve with the chutney.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 86g
Recipe makes 4 servings
Calories 177  
Calories from Fat 71 40%
Total Fat 8.06g 10%
Saturated Fat 3.34g 13%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 50mg 2%
Potassium 316mg 9%
Total Carbs 27.86g 7%
Dietary Fiber 3.4g 11%
Sugars 17.02g 11%
Protein 1.24g 2%
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