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Recipe for family meals :

Lamb Chops with Prune Chutney

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).


1 1/2 Tblsp. unsalted butter
2 tsp. sugar
8 shallots, cut in half lengthwise
1 Tblsp. balsamic vinegar
1/2 cup homemade chicken stock, or canned low sodium chicken broth, skimmed of fat
2 Tblsp. dried cranberries
18 bite-size pitted prunes or 6 large pitted prunes, quartered
1 1/2 Tblsp. chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground black pepper
8 rib lamb chops, 3/4" thick
1 Tblsp. olive oil


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.

Lamb chops:
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 sauté until brown on the bottom, 3 - 4 minutes. Turn and cook until a meat thermometer reads 110º for medium rare and chops are evenly browned, 3 - 4 minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney.

Serves 4

Shirley Cline