Lamb Chops With Prune Chutney Recipes

CHUTNEY & ROSEMARY LAMB CHOPS

Chutney & Rosemary Lamb Chops image

This is a really lovely way to serve lamb, a great side with this is rice, risoni or mashed potato as you need something to soak up all the lovely sauce which it makes quite a bit of. This is a kid pleaser too, miss DD ate this up with no complaints.

Provided by Mandy

Categories Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
12 lamb loin chops, trimmed
1 brown onion, sliced
1/2 cup dry white wine
250 g fruit chutney
1 cup italian tomato passata
1 cup chicken stock
2 teaspoons chopped rosemary
1 cup frozen peas
cooked risoni pasta, to serve

Steps:

1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.

Nutrition Facts : Calories 701.8, Fat 55.8, SaturatedFat 23.1, Cholesterol 141.8, Sodium 358.4, Carbohydrate 10.9, Fiber 2.1, Sugar 4.9, Protein 34.1

LAMB SHOULDER CHOPS WITH APPLES AND PRUNES

Lamb Shoulder Chops with Apples and Prunes image

This quickly braised lamb brings a bit of French country straight into your kitchen.

Provided by Maggie Ruggiero

Time 30m

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup brandy
1 teaspoon cider vinegar
10 pitted prunes, chopped
1 Turkish or 1/2 California bay leaf
4 (1/2-inch-thick) lamb shoulder chops (about 1/2 pound each)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 Gala apple, peeled and cut into 1/2-inch pieces
1/4 cup finely chopped shallot
2 garlic cloves, finely chopped
1 cup reduced-sodium chicken broth

Steps:

Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use.
Pat lamb chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over high heat until it shimmers. Cook lamb, turning once, 6 to 7 minutes total for medium-rare. Transfer to a plate and let stand, loosely covered. Discard fat from skillet.
Add butter and apple to skillet and sauté over medium-high heat until beginning to brown, about 3 minutes. Add shallot and garlic and sauté 2 minutes. Remove from heat and add prune mixture. Boil until liquid is reduced to a glaze. Add chicken broth and any meat juices from plate and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes. Season with salt and pepper and discard bay leaf. Serve over lamb.

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