| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Main dish, Lamb, Soup/stews |
4 |
Servings |
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 |
INSTRUCTIONS
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 & <gg>
Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”