Maple and Apple Braised Lamb Shoulder Chops
Indulge in the rich, comforting flavors of Maple and Apple Braised Lamb Shoulder Chops, a dish that combines tender lamb with a luscious blend of sweet and savory notes. Perfect for cozy evenings or special gatherings, this recipe stars succulent lamb shoulder chops gently braised in a medley of maple syrup, apple cider vinegar, and aromatic herbs like thyme and rosemary. Thinly sliced apples and onions add layers of sweetness and warmth, while a hint of cinnamon and a silky butter finish elevate the sauce to gourmet perfection. With just 15 minutes of prep time and a slow, simmering cook, this one-pot wonder transforms simple ingredients into an elegant meal. Serve it alongside creamy mashed potatoes or crusty bread to soak up the irresistible sauce. A must-try for lovers of braised dishes and anyone seeking to impress with minimal effort!
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Recipe Information
Ingredients
- 4 pieces lamb shoulder chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 pieces garlic cloves, minced
- 1 cup chicken or beef broth
- 0.25 cup maple syrup
- 2 tablespoons apple cider vinegar
- 2 medium apple, thinly sliced
- 4 pieces fresh thyme sprigs
- 2 pieces fresh rosemary sprigs
- 0.25 teaspoon ground cinnamon
- 2 tablespoons butter
Instructions
Season the lamb shoulder chops on both sides with salt and black pepper.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the lamb chops for 2-3 minutes on each side until browned, then remove them from the skillet and set aside.
Reduce the heat to medium and add the sliced onion to the skillet. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Deglaze the skillet by pouring in the chicken or beef broth, scraping the bottom to release any browned bits.
Stir in the maple syrup, apple cider vinegar, and ground cinnamon. Bring the mixture to a simmer.
Add the sliced apples, fresh thyme, and rosemary sprigs to the skillet, then nestle the seared lamb chops back into the mixture.
Reduce the heat to low, cover the skillet, and let the lamb braise for 60-75 minutes, turning the chops halfway through for even cooking.
In the final 5 minutes of cooking, stir in the butter to create a silky sauce.
Remove the thyme and rosemary sprigs before serving.
Serve the lamb chops with the apple and onion mixture spooned on top, paired with creamy mashed potatoes or crusty bread.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 100.2 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1885 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
