Maple and Apple Braised Lamb Shoulder Chops

• shoulder lamb chops↗8

  8

• salt & freshly ground black pepper
• olive oil↗1 tablespoon
• apple juice↗1 cup
• chicken stock↗1⁄2 cup
• maple syrup↗1⁄3 cup
• lemon juice or 2 tablespoons cider vinegar↗2 tablespoons
• large granny smith apple, peeled and thinly sliced↗1
• seeded prunes, sliced8
• salt and fresh pepper, to taste

Step-by-step instructions

1. 1

   Trim the chops of external fat and season to taste with salt and pepper.

2. 2

   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.

3. 3

   Combine the apple juice, stock, maple syrup and lemon juice and add to the pan.

4. 4

   Reduce heat, cover and simmer over a low heat for 30-40 minutes or until lamb is very tender.

5. 5

   Remove lamb from pan, cover with foil and keep warm.

6. 6

   Boil the remaining juices until thick and syrupy.

7. 7

   Return the lamb for a few minutes to heat through and coat well with the sauce.

8. 8

   Serve the Lamb chops with the mashed potatoes or squash and spoon the sauce, apples and prunes over the chops.