Ingredients for Maple And Apple Braised Lamb Shoulder Chops
- 4 shoulder lamb chops (about 1 inch thick)
- 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup apple juice
- 1/2 cup chicken stock
- 1/4 cup pure maple syrup
- 2 tablespoons lemon juice
- 1/2 cup chopped Granny Smith apple
- 1/4 cup pitted prunes
- 1 teaspoon salt and 1/2 teaspoon fresh pepper
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How to Make Maple And Apple Braised Lamb Shoulder Chops
- Trim excess fat from 4 lamb shoulder chops (about 1 inch thick) and season generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large, oven-safe skillet over high heat. Sear lamb chops for 2 minutes per side, until nicely browned.
- Add 1 cup apple juice, 1/2 cup chicken stock, 1/4 cup pure maple syrup, and 2 tablespoons lemon juice to the skillet.
- Add 1/2 cup chopped apple (such as Honeycrisp or Fuji) and 1/4 cup pitted prunes to the skillet.
- Reduce heat to low, cover the skillet tightly, and braise for 30-40 minutes, or until the lamb is very tender and easily pierced with a fork.
- Remove lamb chops from the skillet and tent loosely with foil to keep warm.
- Increase heat to medium-high and bring the braising liquid to a simmer. Cook, uncovered, until the sauce has thickened to a syrupy consistency (about 5-7 minutes).
- Return the lamb chops to the skillet and toss gently to coat with the sauce. Heat through for 2-3 minutes.
- Serve immediately over mashed potatoes or roasted butternut squash. Spoon the delicious apple-maple sauce generously over the chops.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
141g
Fat
3g
Carbs
14g
