Lamb Chops With Prune Chutney - Martha Stewar Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Unsalted butter,
2 tsp: Sugar,
8: Shallots, peeled and cut in half lengthwise
1 tbsp: Balsamic vinegar,
1/2 cup: Low-salt chicken stock, homemade or canned
2 tbsp: Dried cranberries,
18: Bite-size prunes or 6 large pitted prunes, quartered
1 1/2 tbsp: Chopped fresh rosemary, plus sprigs for garnish
Salt & freshly ground pepper,
8 Rib: lamb chops, 3/4 inch thick
1 tbsp: Olive oil,
Directions:
1. 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, fruit, 1 t 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 110F (for medium rare) and
chops are evenly browned, 3 to 4 minutes more. Garnish lamb with
rosemary sprigs and serve with the chutney.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
and cook until golden brown, about 15 minutes. Add vinegar and cook
until evaporated. Add stock, fruit, 1 t 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 110F (for medium rare) and
chops are evenly browned, 3 to 4 minutes more. Garnish lamb with
rosemary sprigs and serve with the chutney.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp