• 4servings
  • 177calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, D
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 Tbsp. Unsalted butter

  2. 2 tsp Sugar

  3. 8 x Shallots , peeled and cut in half lengthwise

  4. 1 Tbsp. Balsamic vinegar

  5. 1/2 c. Low-salt chicken stock , homemade or possibly canned

  6. 2 Tbsp. Dry cranberries

  7. 18 x Bite-size prunes or possibly

  8. 6 large pitted prunes , quartered

  9. 1/2 Tbsp. Minced fresh rosemary , plus sprigs for garnish

  10. Salt & freshly grnd pepper

  11. 8 x Rib lamb chops ,

  12. 3/4 inch thick

  13. 1 Tbsp. Extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Heat butter in a skillet over medium heat. Add in sugar and shallots and cook till golden, about 15 min. Add in vinegar and cook till evaporated. Add in stock, fruit, 1 t of the minced rosemary, and salt and pepper to taste. Cook till shallots are tender and liquid is reduced by three quarters, about 5 min. Keep hot.

  2. Season lamb chops with salt, pepper, and the remaining minced rosemary.

  3. Heat extra virgin olive oil in a large skillet over medium-high heat. Add in chops and saute/fry till brown on the bottom, 3 to 4 min. Turn and cook till a meat thermometer reads 110F' (for medium rare) and chops are proportionately browned, 3 to 4 min more. Garnish lamb with rosemary sprigs and serve with the chutney.


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