This lamb dish is full of French influences, serve over wide egg noodles and some sautéed spinach and it a winner.
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
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 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.
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. Enjoy!
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