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Lamb chops with prune chutney rtha stewar
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| Artist: |
_ |
| Categories: |
Entrees, Lamb & Mutton, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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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, ?inch | | | -thick | | 1
| tbsp | Olive oil |
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Procedures:
| 1 | Melt butter in a skillet over medium heat. | | 2 | Add sugar and shallots and cook until golden brown, about 15 minutes. | | 3 | Add vinegar and cook until evaporated. | | 4 | Add stock, fruit, 1 t of the chopped rosemary, and salt and pepper to taste. | | 5 | Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. | | 6 | Keep warm. | | 7 | Season lamb chops with salt, pepper, and the remaining chopped rosemary. | | 8 | Heat olive oil in a large skillet over medium-high heat. | | 9 | Add chops and saute until brown on the bottom, 3 to 4 minutes. | | 10 | Turn and cook until a meat thermometer reads 110°F" (for medium rare) and chops are evenly browned, 3 to 4 minutes more. | | 11 | Garnish lamb with rosemary sprigs and serve with the chutney. | | 12 | Martha stewart living/october/94 scanned & edited by di pahl & |
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