| 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.
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