• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lamb Chops with Prune Chutney

  • Recipe Submitted by on

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


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

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