Reviews Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
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Gallery Lamb Chops with Prune Chutney Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 1/2 tablespoons unsalted butter 2 teaspoons sugar 8 shallots, cut in half lengthwise 1 tablespoon balsamic vinegar 1/2 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 1/2 tablespoons chopped fresh rosemary, plus sprigs for garnish Salt and freshly ground black pepper 8 rib lamb chops, 3/4 inch thick 1 tablespoon olive oil
Gallery Lamb Chops with Prune Chutney
Recipe Summary Servings: 4
Gallery
Lamb Chops with Prune Chutney
Lamb Chops with Prune Chutney
Lamb Chops with Prune Chutney
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 tablespoons unsalted butter 2 teaspoons sugar 8 shallots, cut in half lengthwise 1 tablespoon balsamic vinegar 1/2 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 1/2 tablespoons chopped fresh rosemary, plus sprigs for garnish Salt and freshly ground black pepper 8 rib lamb chops, 3/4 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.
Reviews
Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 12 Ratings 5 star values: 4 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
Add Rating & Review
12 Ratings 5 star values: 4 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
12 Ratings 5 star values: 4 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
12 Ratings 5 star values: 4 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
5 star values: 4 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 0
All Reviews for Lamb Chops with Prune Chutney
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lamb Chops with Prune Chutney
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
