Side Pannel
Lamb Chops with Prune Chutney
Lamb Chops with Prune Chutney
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Lamb/Sheep
Ingredients List
- 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
Directions
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.
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.
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