1 1/2 tb Unsalted butter
2 ts Sugar
8    Shallots, peeled and cut
-in half lengthwise
1 tb Balsamic vinegar
1/2 c  Low-salt chicken stock,
-homemade or canned
2 tb Dried cranberries
18    Bite-size prunes or 6 large
-pitted prunes, quartered
1 1/2 tb Chopped fresh rosemary,
-plus sprigs for garnish
Salt & freshly ground pepper
8    Rib lamb chops, 3/4 inch
-thick
1 tb Olive oil

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