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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

LAMB CHOPS WITH PRUNE CHUTNEY Recipe

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This recipe for LAMB CHOPS WITH PRUNE CHUTNEY is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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
1¼ 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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