"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

LAMB CHOPS WITH PRUNE CHUTNEY Recipe

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This recipe for LAMB CHOPS WITH PRUNE CHUTNEY, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tbsp. unsalted butter
2 tsp. sugar
8 shallots, peelrd and cut in half lengthwise
1 tablespoon balsamic vinegar
1/2 cup low salt chicken stock
1 tbsp. dried cranberries
18 bite-size prunes or 6 large pitted prunes, quarted
1 tbsp. chopped fresh rosemary sprigs for garnish
salt and freshly ground pepper
8 rib lamb chops 3/4hch thick
1 tbsp. olive oil

Directions:
Directions:
1 Meft 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, fruits 1 teaspoon of the chopped rosemary and salt and pepper to taste. Cookk until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.
2. Season larnb chops with salt, pepper, and the large skillet over medium-high heat. Add chops and saute until brown on the bottom, 3 to 4 minutes. Turn and cook until meat thermometer readsi 110 (for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with the rosemary sprigs and serve with chutney.

Number Of Servings:
Number Of Servings:
4

 

 

 

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