Lamb Chops with Prune Chutney

Name: Lamb Chops with Prune Chutney
Ingredients: 1.5 tablespoons unsalted butter; 2 teaspoons sugar; 8 shallots, cut in half lengthwise; 1 tablespoon balsamic vinegar; 0.5 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; 1.5 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

3.9

(12)

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

4

Tender lamb chops pair well with a sweet fruit chutney.

Ingredients

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

Directions

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.