LAMBSICKLES w/PORT, FIG & APRICOT CHUTNEY

By BobD

Ingredients

• Port wine 2 C
• Light brown sugar 1/2 Lb
• Shallots, chopped 4 each
• Lemon, zest of 1 each
• Cinnamon stick 1 each
• Kosher salt 1 tsp
• Ground allspice 1/4 tsp
• Ground cloves 1/8 tsp
• Dried apricot halves 1/2 Lb
• Fresh figs, firm, stemmed, halved 1 Lb
• American lamb rack, frenched, roasted to medium-rare 1 each

Details

Servings 8
Adapted from plateonline.com

Preparation

Step 1

In a large saucepan combine port, brown sugar, shallots, lemon zest, cinnamon stick, salt, allspice and cloves and bring to a boil. Reduce heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup.

Add apricots and figs and cook gently until figs are very soft and beginning to fall apart and most of liquid has evaporated, about 30 minutes.

Serve chutney with a single frenched lamb chop.