Prep 15 mins
Cook 30 mins
A fruity lamb chop, complimented by serving with mashed potatoes or squash.
- 8 shoulder lamb chops
- salt & freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup apple juice
- 1⁄2 cup chicken stock
- 1⁄3 cup maple syrup
- 2 tablespoons lemon juice or 2 tablespoons cider vinegar
- 1 large granny smith apple, peeled and thinly sliced
- 8 seeded prunes, sliced
- salt and fresh pepper, to taste
- Trim the chops of external fat and season to taste with salt and pepper.
- Heat the oil in a large, heavy based pan and saute the chops on a high heat for 2 minutes each side or until browned.
- Combine the apple juice, stock, maple syrup and lemon juice and add to the pan.
- Reduce heat, cover and simmer over a low heat for 30-40 minutes or until lamb is very tender.
- Remove lamb from pan, cover with foil and keep warm.
- Boil the remaining juices until thick and syrupy.
- Return the lamb for a few minutes to heat through and coat well with the sauce.
- Serve the Lamb chops with the mashed potatoes or squash and spoon the sauce, apples and prunes over the chops.
Delicious! I usually try to avoid lamb because I have never liked it very much and only cook it for the rest of the family. However, this was very tasty. I omitted the prunes and placed the apple slices in the pan after removing the chops to allow them to cook while the sauce thickened. I forgot to add the salt and pepper, but they were good anyway. I will definitely make this again.
This was delicious. I cooked it exactly as written, served over squash and with lemon rice pilaf on the side. It was a hit. Thanks, Greg.