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
Preparation
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.
