Almond Plumb Lamb Chops

• 6 lamb chops,
• 2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 1/2 cup Brandy
• 1 cup rich beef stock
• 1 cup diced carrots
• 1 cup diced celery
• 2 bay leaves
• 5 fresh plums cut in quarters
• 2 teaspoons dried thyme
• 3 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 1 cup ginger ale
• 1 cup Almond milk
• A1/4 cup slivered almonds

1. 1. salt, pepper, lamb dredge with flour coat meat evenly.
2. 2. Heat olive oil in a large pan or Dutch over brown the meat, working in batches if you have to.
3. 3. Remove lamb to a side plate. Pour off fat, leaving 1/4 cup in the pan. Add the garlic and onion, celery carrots, and sautA until soft and golden remove from pan and deglaze frying pan with Brandy place the lamb back in pan and add beef stock Almond milk and ginger ale. Cook to reduce liquid slightly add vegetables and reduce heat simmer for 45 minutes.
4. 4. Remove lamb and add the fresh plums, herbs, to the pan and bring to a boil.
5. Serve over a bed of basmati rice or couscous with the vegetables then lamb chops topped with the plumes and sauce and slivered almonds.

lamb chops, salt, fresh ground black pepper, allpurpose, olive oil, garlic, onion, brandy, rich beef, carrots, celery, bay leaves, fresh plums, thyme, fresh rosemary, fresh basil, parsley, ginger ale, almond milk, almonds

Taken from www.epicurious.com/recipes/member/views/almond-plumb-lamb-chops-58385955 (may not work)