Maple and Apple Braised Lamb Shoulder Chops

READY IN: 45mins




  • 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.