Mapleandapplebraisedlambshoulderchops Recipes

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.

BRAISED LAMB SHOULDER CHOPS

Steps:

• Trim fat from chops.
• Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
• In the same pan, add onion chunks, saute until soft, about 5 minutes.
• Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
• Stir in wine or broth, bring to simmer and deglaze pan.
• Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
• Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
• Return chops to pan and spoon mixture over them.
• Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
• Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
• Sprinkle with chopped fresh mint.
• Serve over mashed potatoes or rice or noodles.