Lamb Chops with Prune Chutney


Tender lamb chops pair well with a sweet fruit chutney.


  • 1 ½ tablespoons unsalted butter

  • 2 teaspoons sugar

  • 8 shallots, cut in half lengthwise

  • 1 tablespoon balsamic vinegar

  • ½ cup 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 ½ tablespoons chopped fresh rosemary, plus sprigs for garnish

  • Salt and freshly ground black pepper

  • 8 rib lamb chops, ¾ 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 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.

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