LAMB CHOPS WITH A BALSAMIC PLUM REDUCTION

SERVES 4

Here’s another variant of Katniss’ beloved lamb and plums. She loved her lamb stew with plums dearly, despite her hatred for the Capitol.

This version of her favorite recipe uses a balsamic reduction that includes plum jam. The hint of sweetness goes very well with the rich lamb.

2 TABLESPOONS OLIVE OIL, DIVIDED

¼ TEASPOON SALT

PINCH FRESHLY GROUND PEPPER

4 LAMB CHOPS (¾-INCH THICK)

¼ CUP ONIONS, MINCED

½ CUP AGED BALSAMIC VINEGAR

¾ CUP CHICKEN BROTH

½ CUP PLUM JAM

1 TABLESPOON BUTTER

Rub the lamb chops with one tablespoon of olive oil, salt and pepper.

Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.

Place lamb chops in the skillet and cook for about 3 minutes per side for rare, or as desired.

Remove from the skillet and keep warm on a serving platter in the oven on the lowest setting.

Add onions and cook until browned.

Pour in vinegar and deglaze, scraping any bits of lamb from the bottom.

Stir in the chicken broth and plum jam. Continue to cook and stir over medium-high heat until the sauce has reduced by half.

Remove from heat and stir in the butter. Taste for seasonings. Serve sauce with lamb.