Lamb Shoulder Chops With Apples And Prunes
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Brandy1 tsp
Cider Vinegar1 tbsp
Olive Oil1 tbsp
Unsalted Butter1 cup
Shallot (finely chopped)Directions:
1
Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use
2
Pat lamb chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper
3
Heat oil in a 12-inch heavy skillet over high heat until it shimmers
4
Cook lamb, turning once, 6 to 7 minutes total for medium-rare
5
Transfer to a plate and let stand, loosely covered
6
Discard fat from skillet
7
Add butter and apple to skillet and sauté over medium-high heat until beginning to brown, about 3 minutes
8
Add shallot and garlic and sauté 2 minutes
9
Remove from heat and add prune mixture
10
Boil until liquid is reduced to a glaze
11
Add chicken broth and any meat juices from plate and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes
12
Season with salt and pepper and discard bay leaf
13
Serve over lamb
14
Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use
15
Pat lamb chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper
16
Heat oil in a 12-inch heavy skillet over high heat until it shimmers
17
Cook lamb, turning once, 6 to 7 minutes total for medium-rare
18
Transfer to a plate and let stand, loosely covered
19
Discard fat from skillet
20
Add butter and apple to skillet and sauté over medium-high heat until beginning to brown, about 3 minutes
21
Add shallot and garlic and sauté 2 minutes
22
Remove from heat and add prune mixture
23
Boil until liquid is reduced to a glaze
24
Add chicken broth and any meat juices from plate and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes
25
Season with salt and pepper and discard bay leaf
26
Serve over lamb