Lamb ribs in plum chutney with rosemary
4 servings
35 minutes
Lamb ribs in plum chutney with rosemary are a true embodiment of Greek gastronomy. The combination of tender, juicy meat with rich, sweet-sour chutney reveals a vibrant flavor contrast. Balsamic vinegar adds a piquant depth, while fresh rosemary fills the dish with a subtle pine aroma. Historically, lamb holds an important place in Mediterranean cuisine, and chutney, originating from Indian traditions, has become a popular element of global gastronomy. This dish is perfect for a cozy dinner with a glass of red wine or a festive table where every bite turns into gastronomic delight.
1
For the chutney, melt butter in a pan over medium heat. Add sugar and halved shallots. Sauté for about 15 minutes. Add vinegar and let it evaporate. Then pour in the broth and add cranberries, quartered prunes, 1 teaspoon of rosemary, salt, and pepper. Cook for another 5 minutes until the shallots are soft. Remove from heat and keep warm.
- Butter: 1.5 tablespoon
- Sugar: 2 teaspoons
- Shallot: 8 pieces
- Balsamic vinegar: 1 tablespoon
- Chicken broth: 0.5 glass
- Dried cranberries: 2 tablespoons
- Pitted prunes: 18 pieces
- Chopped fresh rosemary: 1.5 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Salt, pepper, and sprinkle the meat with the remaining rosemary.
- Lamb ribs: 8 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Chopped fresh rosemary: 1.5 tablespoon
3
Heat olive oil in a large skillet over medium heat. Add the meat and brown for 3-4 minutes. Flip and cook for another 3-4 minutes until golden and cooked through.
- Extra virgin olive oil: 1 tablespoon
- Lamb ribs: 8 pieces
4
Place the meat on plates and serve with chutney.
