Lamb Chops With Prune Chutney Recipe

Lamb Chops With Prune Chutney Recipe

Ingredients:

1 & 1/2 Tbsps of butter (unsalted)
8 peeled shallots; halved lengthwise
1/2 c of chicken broth (low-salt)
6 pitted prunes (large); quartered
Salt
Pepper
2 tsps of sugar
1 Tbsp of balsamic-vinegar
2 Tbsps of dry cranberries
1 & 1/2 Tbsps of chopped rosemary w/ sprigs
1 Tbsp of olive-oil
8 lamb-chops rib (3/4-inch thick)

Instructions:

Have the butter melted in skillet placed over mid-heat. Add shallots & sugar then cook for 15 mins ’til golden-browned. Add the vinegar then cook ’til evaporated.
You add the fruit, broth, 1 Tbsps of rosemary, pepper & salt. Cook ’til shallots become tender & liquid gets reduced (3/4) for 5 mins. Keep heated.

Season the chops w/ pepper, salt & rosemary. Have the oil heated in skillet placed over mid-heat. You add the chops then saute for 3-4 mins ’til bottom is browned.
Turn & cook ’til it reaches 110 degrees F & chops become browned evenly. Garnish w/ rosemary-sprigs then serve w/ chutney.

>> Lamb Chops With Prune Chutney Recipe