Lamb chops braised with maple syrup and apples take advantage of fall flavors. Photography courtesy of Meat And Livestock Australia.
Fall Lamb Recipes
Page 3: Maple & Apple Braised Lamb Shoulder Chop
A delicious way to cook lamb chops, this recipe uses apple juice, maple syrup, green apple and prunes. This is Page 3 of a four-page article. Click the black links below to view the other pages.
Maple And Apple Braised Lamb Shoulder Chops
Prep time is 10 minutes with a cook time of 1 hour. Serves 4.
- 8 lamb shoulder chops
- Salt and freshly-ground pepper
- 1 tablespoon olive oil
- 1 cup apple juice
- 1/2 cup chicken stock
- 1/3 cup maple syrup
- 2 tablespoons lemon juice or cider vinegar
- 1 large green apple, peeled and thinly sliced
- 8 to 10 seeded prunes, sliced
- Trim the chops of external fat and season to taste. Heat the oil in large, heavy-based pan and sauté 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 to 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 on mashed potatoes or squash, and spoon on the sauce, apples and prunes.
Next Recipe: Thai-Curried Lamb Shanks With Cilantro Rice
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