Lamb Chops With Maple Sauce Recipes

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MAPLE AND APPLE BRAISED LAMB SHOULDER CHOPS



Maple and Apple Braised Lamb Shoulder Chops image

Make and share this Maple and Apple Braised Lamb Shoulder Chops recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories     Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 209.5, Fat 4, SaturatedFat 0.6, Cholesterol 0.9, Sodium 48.2, Carbohydrate 45, Fiber 2.6, Sugar 35.3, Protein 1.3

MAPLE MUSTARD LAMB CHOPS



Maple Mustard Lamb Chops image

Make and share this Maple Mustard Lamb Chops recipe from Food.com.

Provided by Dancer

Categories     Oranges

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup maple syrup
3 tablespoons Dijon mustard
3 tablespoons balsamic vinegar
1 1/2 tablespoons chopped fresh rosemary
3 cloves garlic, minced
1/2 teaspoon orange zest (i made it 1 tsp.)
1/4 teaspoon pepper
8 lamb loin chops (1 1/4-inch thick)

Steps:

  • Combine first 7 ingredients.
  • Add lamb.
  • Cover and marinate at room temperature 1 hour or refrigerate up to 8 hours, turning occasionally.
  • Broil or barbecue meat, turning once, 4 to 6 minutes per side, or until desired doneness.
  • Brush often with marinade.

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