1 1/2 tbsp unsalted butter
2 tsp sugar
8 shallots, peeled and cut in half le, ngthwise
1 tbsp balsamic vinegar
1/2 cup low-salt chicken stock, homemade or, canned
2 tbsp dried cranberries
18 bite-size prunes or 6 large pitted, prunes, quartered
1 1/2 tbsp chopped fresh rosemary, plus sprigs, for garnish
1 salt & freshly ground pepper
8 rib lamb chops, 3/4 inch thick
1 tbsp olive oil
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 &
Serves: 4
Recipe Categories: Fruit; Lamb; Meat; Soup; Stew
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