No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Lamb Chops with Prune Chutney

  • Servings: 4
Lamb Chops with Prune Chutney

Source: Martha Stewart Living, October 1994


  • 1 1/2 tablespoons unsalted butter
  • 2 teaspoons sugar
  • 8 shallots, cut in half lengthwise
  • 1 tablespoon balsamic vinegar
  • 1/2 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 tablespoons dried cranberries
  • 18 bite-size prunes, or 6 large pitted prunes, quartered
  • 1 1/2 tablespoons chopped fresh rosemary, plus sprigs for garnish
  • Salt and freshly ground black pepper
  • 8 rib lamb chops, 3/4 inch thick
  • 1 tablespoon olive oil


  1. To make chutney, 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, cranberries, prunes, 1 teaspoon 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 sauté until brown on the bottom, 3 to 4 minutes. Turn and cook until a meat thermometer reads 110 degrees.(for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney.

Reviews (0)

Related Topics