Ingredients

• 1/4 cup brandy
• 1 teaspoon cider vinegar
• 10 pitted prunes, chopped
• 1 Turkish or 1/2 California bay leaf
• 4 (1/2-inch-thick) lamb shoulder chops (about 1/2 pound each)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 Gala apple, peeled and cut into 1/2-inch pieces
• 1/4 cup finely chopped shallot
• 2 garlic cloves, finely chopped
• 1 cup reduced-sodium chicken broth

Instructions

1. Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use.
2. Pat lamb chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over high heat until it shimmers. Cook lamb, turning once, 6 to 7 minutes total for medium-rare. Transfer to a plate and let stand, loosely covered. Discard fat from skillet.
3. Add butter and apple to skillet and sauté over medium-high heat until beginning to brown, about 3 minutes. Add shallot and garlic and sauté 2 minutes. Remove from heat and add prune mixture. Boil until liquid is reduced to a glaze. Add chicken broth and any meat juices from plate and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes. Season with salt and pepper and discard bay leaf. Serve over lamb.