Lamb Chops with Prune Chutney
| Yield: | 4 Servings |
| Categories: | Lamb chops, Meats, Lamb |
| 1 1/2 | tb | Unsalted butter |
| 2 | ts | Sugar |
| 8 | Shallots, peeled and cut in half lengthwise | |
| 1 | tb | Balsamic vinegar |
| 1/2 | c | Low-salt chicken stock, homemade or canned |
| 2 | tb | Dried cranberries |
| 18 | Bite-size prunes or 6 large pitted prunes, quartered | |
| 1 1/2 | tb | Chopped fresh rosemary, plus sprigs for garnish |
| Salt & freshly ground pepper | ||
| 8 | Rib lamb chops, 3/4 inch thick | |
| 1 | tb | Olive oil |
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