Lamb Chops

I mentioned this recipe on Facebook the other day, so I thought I'd post it now. This recipe is from Martha Stewart Living, back when they had suggestions for an evening's dinner in each issue. It also gives me a chance to tell you how I modify recipes based on our preferences and needs.

Because I am cooking, most of the time, for only two people, I have to reduce the quantities on many recipes. So, you'll notice that I've put, in parentheses, the quantities of ingredients I use when I make this dish. I'll do that for you each time I have the calculations. That will sometimes mean that I show 1/8 cup of an ingredient. A standard coffee measure is 1/8 cup, which is also 2 tablespoons.

I've found that it is easy to overcook this dish, and we're not into burned food! I handle this recipe gently. I'm also sensitive to the way my electric range heats, and I almost never use a medium-high setting for anything. As a general rule, I broil the lamb chops after making the chutney, which gives me more control over how well they're done; we like medium-rare.

Lamb Chops with Prune Chutney

1 ½ tablespoons unsalted butter (1 teaspoon)

2 teaspoons sugar (1/2 teaspoon)

8 shallots, peeled and cut in half lengthwise (2)

1 tablespoon balsamic vinegar (3/4 teaspoon)

½ cup low-salt chicken stock, homemade or canned (1/8 cup)

2 tablespoons dried cranberries (1 ½ teaspoon)

18 bite-sized prunes or 6 large pitted prunes, quartered (2 small)

1 ½ tablespoons fresh rosemary, plus sprigs for garnish (1/4 teaspoon dried)

Salt and freshly ground pepper

8 rib lamb chops, ¾-inch thick (2)

1 tablespoon olive oil (1 teaspoon)

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 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.

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