Lamb Chops with Prune Chutney - Martha Stewart Living
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
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
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.
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.