Maple and Apple Braised Lamb Shoulder Chops
A fruity lamb chop, complimented by serving with mashed potatoes or squash.
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INGREDIENTS
Nutrition- salt & freshly ground black pepper
- 1tablespoon olive oil
- 1cup apple juice
- 1⁄2cup chicken stock
- 1⁄3cup maple syrup
- 2
- 1
- 8
- salt and fresh pepper, to taste
DIRECTIONS
- 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.