Lamb Shoulder Chops with Apples and Prunes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This quickly braised lamb brings a bit of French country straight into your kitchen. 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 |
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. 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.
3. 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.
4. Serve with: noodles; sautéed spinach
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