| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Lamb, Main dish, Soup/stews |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Unsalted butter |
| 2 |
t |
Sugar |
| 8 |
|
Shallots, peeled and cut |
|
|
in half lengthwise |
| 1 |
T |
Balsamic vinegar |
| 1/2 |
c |
Low-salt chicken stock |
|
|
homemade or canned |
| 2 |
T |
Dried cranberries |
| 18 |
|
Bite-size prunes or 6 large |
|
|
pitted prunes quartered |
| 1 1/2 |
T |
Chopped fresh rosemary |
|
|
plus sprigs for garnish |
|
|
Salt & freshly ground pepper |
| 8 |
|
Rib lamb chops, 3/4 inch |
|
|
thick |
| 1 |
T |
Olive oil |
INSTRUCTIONS
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. 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.
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