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Lamb Chops With Prune Chutney Martha Stewart Living Recipe

by Global Cookbook

Ingredients

1 1/2 Tbsp. Unsalted butter 2 tsp Sugar 8 x Shallots, peeled and cut in half lengthwise 1 Tbsp. Balsamic vinegar 1/2 c. Low-salt chicken stock, homemade or possibly canned

2 Tbsp. Dry cranberries 18 x Bite-size prunes or possibly 6 large pitted prunes, quartered 1 1/2 Tbsp. Minced fresh rosemary, plus sprigs for garnish Salt & freshly grnd pepper 8 x Rib lamb chops, 3/4 inch thick 1 Tbsp. Extra virgin olive oil

Directions

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. 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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