Instructions: 1. Melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, fruit, 1 t of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.

2. Season lamb chops with salt, pepper, and the remaining chopped rosemary.

Heat olive oil in a large skillet over medium-high heat. Add chops and saute until brown on the bottom, 3 to 4 minutes. Turn and cook until a meat thermometer reads 110F (for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs and serve with the chutney.

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