Yield: 4 Servings
Measure | Ingredient |
---|---|
1½ tablespoon | Unsalted butter |
2 teaspoons | Sugar |
8 \N | Shallots, peeled and cut in half lengthwise |
1 tablespoon | Balsamic vinegar |
½ cup | Low-salt chicken stock, homemade or canned |
2 tablespoons | Dried cranberries |
18 \N | Bite-size prunes or 6 large pitted prunes, quartered |
1½ tablespoon | Chopped fresh rosemary, plus sprigs for garnish |
\N \N | Salt & freshly ground pepper |
8 \N | Rib lamb chops, 3/4 inch thick |
1 tablespoon | 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.