The one-hour holiday table from Sandra Lee

Pre-heat boiler. Line a heavy duty baking sheet with foil. Season both sides of lamb chops with steak seasoning. Place on prepared baking sheet. Broil 6-8 inches from heat source for 4 minutes per side.

Meanwhile, in a medium saucepan, heat oil over medium heat. Add onion and stir until soft, about 3 minutes. Add all remaining ingredients. Cook until heated through and cider vinegar has been absorbed. Remove lamb chops and let rest for 2 minutes. Serve lamb chops dolloped with mango chutney.

Preheat oven to 400 degrees F. Place baguette slices on a baking sheet and toast in preheated oven until just golden around the edges, about 7 to 10 minutes.

Meanwhile, melt butter in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add shrimp and heat through, about 5 minutes. Add parsley and toss to combine. Remove from heat and set aside.

Spread toasted baguette slices with Boursin cheese and top with a shrimp and a cherry tomato half. Garnish with chopped chives (optional).