• 12 Ratings

Tender lamb chops pair well with a sweet fruit chutney.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 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.


12 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0