Title: Lamb chops with prune chutney - martha stewar
 Categories: Main dish, Lamb, Soup/stews
      Yield: 4 Servings
 
  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
 
  1. 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, fruit, 1 t 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.
  
  2. 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 110F' (for medium rare) and
  chops are evenly browned, 3 to 4 minutes more. Garnish lamb with
  rosemary sprigs and serve with the chutney.
  
  Martha Stewart Living/October/94 Scanned & edited by Di Pahl &