Maple-and-Apple Braised Lamb Shoulder Chops

Serving Size: Makes 4 servings
Prep Time: 5 minutes
Cook Time: 1 hour

Ingredients

8 lamb shoulder chops
salt and freshly ground pepper
1 tablespoon olive oil
1 large green apple, peeled and thinly sliced
1/2 cup chicken stock
1/3 cup maple syrup
2 tablespoons lemon juice or cider vinegar
1 cup apple juice
8-10 seeded prunes, sliced

Instructions

Trim the chops of external fat and season to taste. Heat the oil in a 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 30-40 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 the mashed potatoes or squash and spoon over the sauce, apples and prunes.