Maple and Apple Braised Lamb Shoulder Chops
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
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.
Questions & Replies
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Reviews
-
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.
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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