Recipe - Lamb Chops With Prune Chutney

1 One half tablespoon Unsalted butter
2 teaspoon Sugar
8 Shallots, peeled and cut
in half lengthwise
1 tablespoon Balsamic vinegar
One half cup Lowsalt chicken stock,
homemade or canned
2 tablespoon Dried cranberries
18 Bitesize prunes or 6 large
pitted prunes, quartered
1 One half tablespoon Chopped fresh rosemary,
plus sprigs for garnish
Salt & freshly ground pepper
8 Rib lamb chops, Three fourths inch
thick
1 tablespoon 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 mediumhigh 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.