Lamb Ribs in Plum Chutney with Rosemary

Main Dishes | Greek cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamb Ribs in Plum Chutney with Rosemary

Ingredients

Butter - 1½ tablespoons
Sugar - 2 teaspoons
Shallot - 8 pieces
Chicken Broth - ½ cup
Balsamic Vinegar - 1 tablespoon
Dried cranberries with sugar - 2 tablespoons
Pitted Wild Apricots - 18 pieces
Dried Rosemary - 1½ tablespoons
Coarse Salt - to taste
Ground Black Pepper - to taste
Rack of Lamb - 8 pieces
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

For the chutney, melt the butter in a skillet over medium heat. Add the sugar and the halved shallots. Sauté for about 15 minutes until browned. Add the vinegar and let it evaporate. Then pour in the broth and add the cranberries, prunes cut into quarters, 1 teaspoon of rosemary, salt, and pepper. Cook until the shallots are tender for another 5 minutes. Remove from heat and keep warm.

Step 2

Season the meat with salt, pepper, and sprinkle with the remaining rosemary.

Step 3

Heat the olive oil in a large skillet over medium heat. Place the meat in the skillet and brown for 3–4 minutes. Flip and cook for an additional 3–4 minutes until golden brown and cooked through.