Featured in the November 2009 Newsletter
Recommended Pairings: Holiday Reserve Zinfandel, Vermentino
¼ cup brandy
1 teaspoon cider vinegar
10 pitted prunes, chopped
1 Turkish or ½ California bay leaf
4 lamb loin chops
1 tablespoon olive oil
1 tablespoon unsalted butter
1 Gala apple, peeled and cut into ½ ” pieces
¼ cup finely chopped shallot
2 garlic cloves, finely chopped
1 cup beef broth
Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use.
Pat lamb chops dry and season with 1 teaspoon salt and ½ 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.
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 beef 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 a glass of Holiday Reserve Zinfandel.