Best Lamb Shoulder Chops With Apples And Prunes Recipes

BRAISED LAMB SHOULDER CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
• Saute onion and garlic in reserved drippings until tender, about 5 minutes.
• Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
• Bake in preheated oven for 3 hours.
• Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

MAPLE AND APPLE BRAISED LAMB SHOULDER CHOPS

Steps:

• 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.

LAMB CHOPS IN FRESH APPLE MARINADE SAUCE

Steps:

• Combne the onion, ginger, sugar, fruit juices, oil, mint, curry powder and seasonings in a bowl and mix well to make a marinade.
• Place the chops into a shallow dish and pour over the mix from the bowl (marinade.) Leave for at least 4 hours, turning occasionally.
• Remove the chops from marinade and b.b.q, grill or pan fry chops until cooked. (Whilst cooking make the marinade sauce).
• Blend the 2 tablespoons of marinade and corn flour and mix until no there are no lumps; add remainder of marinade and add to some heat until sauce boils and thickens, simmer sauce for 3 minutes and serve with or over chops.
• Sprinkle chops with parsley before serving!

CROCK POT MOROCCAN LAMB CHOPS AND PRUNES

Steps:

• In large frying pan, saute onion in olive oil until limp. Push to sides of pan.
• In same pan, brown chops well on both sides. Season with salt and pepper.
• Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot.
• Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot.
• Scatter cilantro and prunes over lamb chops. Cover.
• Cook on low (200 degrees F) for 6 hours.
• Stir in honey and lime juice. Heat to serving temperature.
• Sprinkle with sesame seeds.

LAMB SHOULDER CHOPS WITH APPLES AND PRUNES

Steps:

• Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use.
• Pat lamb chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over high heat until it shimmers. Cook lamb, turning once, 6 to 7 minutes total for medium-rare. Transfer to a plate and let stand, loosely covered. Discard fat from skillet.
• Add butter and apple to skillet and sauté over medium-high heat until beginning to brown, about 3 minutes. Add shallot and garlic and sauté 2 minutes. Remove from heat and add prune mixture. Boil until liquid is reduced to a glaze. Add chicken broth and any meat juices from plate and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes. Season with salt and pepper and discard bay leaf. Serve over lamb.