maple-and-apple braised -- australian lamb shoulder chops
8 Australian lamb shoulder chops
salt and freshly ground pepper
1 tablespoon olive oil
1 cup apple juice
½ cup chicken stock
1⁄3 cup maple syrup
2 tablespoons lemon juice or cider vinegar
1 large green apple, peeled and thinly sliced
8-10 seeded prunes, sliced
OPTIONAL, TO SERVE: mashed potato or squash
Trim the chops of external fat and season to taste. Heat the oil in a large, heavy-based pan and sauté 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 on the mashed potatoes or squash and spoon over the sauce, apples and prunes.