Active Time

　　30 min

　　Total Time

　　30 min

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

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use.

　　

Step 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.

　　

Step 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.

　　Serve with:

　　noodles; sautéed spinach