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Lamb Chops with Prune Chutney

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

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