Mapleandapplebraisedlambshoulderchops Recipes

BRAISED LAMB SHOULDER CHOPS

Braised Lamb Shoulder Chops image

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.

Provided by kalphen

Categories Meat and Poultry Recipes Lamb Chops

Time 3h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

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.

Nutrition Facts : Calories 360 calories, Carbohydrate 5.9 g, Cholesterol 89.7 mg, Fat 23.1 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 9.2 g, Sodium 257.5 mg, Sugar 1 g

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

Ingredients

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

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