Ingredients

• 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

Preparation

  1. 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.
  2. 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.
  3. 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.