lamb chops with prunes

Lamb

Sweet and savory dish pairing lamb chops with stewed prunes for a unique, balanced flavor profile.

8 lamb loin chops (1-inch thick) 1 tablespoon cooking oil
salt and pepper to taste
3/4 cup orange juice, divided 2 tablespoons maple syrup 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 8 ounces pitted prunes
1 1/2 teaspoons cornstarch

In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb.