Pan-Seared Lamb Chops With Rhurbarb Agrodolce With Raisins, Parsley + Walnuts

• 3 tablespoons olive oil, divided
• 4 small lamb loin chops (1 pound)
• Kosher salt and freshly ground pepper
• 1/2 medium shallot, finely chopped (about 2 tablespoons)
• 2 tablespoons brown sugar
• 1 teaspoon red-wine or sherry vinegar
• 1 pound rhubarb stalks, sliced into 2-inch pieces
• 1/4 cup golden raisins
• 1/2 cup crushed walnut pieces
• 2 tablespoons roughly chopped fresh parsley

1. Preheat oven to 475u0b0 F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season lamb with salt and pepper. When the skillet is hot, add the lamb and brown on both sides, about 3 minutes per side. Transfer the skillet to the oven and roast until the lamb reaches the desired doneness, about 5 minutes for medium-rare. Let the meat rest on a cutting board.
2. Meanwhile, heat the remaining 2 tablespoons oil in another large skillet over medium. Add shallot and cook, stirring, until softened, about 2 minutes. Stir in sugar, vinegar and rhubarb. Cook, partially covered and tossing occasionally, until rhubarb is tender and the juices in the pan are thickened, 3 to 5 minutes. Stir in raisins, walnuts and parsley. Serve lamb with rhubarb.

olive oil, lamb loin chops, kosher salt, shallot, brown sugar, redwine, stalks, golden raisins, crushed walnut pieces, parsley

Taken from food52.com/recipes/22065-pan-seared-lamb-chops-with-rhurbarb-agrodolce-with-raisins-parsley-walnuts (may not work)