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Lamb Chops With Prune Chutney

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CATEGORY CUISINE TAG YIELD
Meats Sami Lamb, Lamb chops, Meats 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.

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