Wednesday, September 1, 2010

// maple & apple lamb shoulder chops//

I've only made lamb a handful of times, but it always came out too dry or the flavor was never what I wanted. This recipe changed all of that. It was really simple to make and I had most of the ingredients on hand. I was especially excited to use my Martinelli's apple juice that is always stocked in the fridge. The only thing that I tweaked was that I used 2 lamb shoulder chops, instead of the 8 in the recipe, and only half of a green apple and 4 pitted prunes (both sliced). Apparently, most people overlook the lamb shoulder chop cut. I happened to be peeping in the lamb section at Publix and was surprised to see how cheap this cut was (it was less than $4 each!). After simmering for 30 minutes, the meat was practically falling off the bone. I served it w/homemade mashed potatoes, which I basically cooked w/the chicken stock used in the lamb. I just added some butter and salt and pepper as needed. Also, made some steamed spinach on the side to balance it out. You've GOT to try this recipe soon. It's great for the upcoming fall season and is impressive on looks and taste.

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