Lamb Chops With Prunes Recipes

BRAISED LAMB WITH RED WINE AND PRUNES

Steps:

• Cut lamb into 2-inch cubes. Sprinkle with salt and pepper, and brown in a large skillet over medium-high heat; remove.
• Add onion, garlic, prunes, ginger, cinnamon, salt and pepper; cook until fragrant. Add wine, stock or water and browned lamb. When the liquid boils, lower heat to a simmer, cover and cook until tender, 1 1/2 to 2 1/2 hours. Garnish: Parsley.

BRAISED LAMB WITH PRUNES

Steps:

• Heat the oil in a casserole dish add onion and saute until lightly browned.
• dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned.
• add stock and simmer until until sauce has slightly thickened, about 20-30 minutes.
• add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes.
• bring to a boil and simmer for about 20 mins more until meat is very tender.
• serve hot sprinkled with parsley with either rice or boiled potatoes.

LAMB SHOULDER CHOPS WITH APPLES AND PRUNES

Steps:

• Combine brandy, vinegar, prunes, and bay leaf and let stand until ready to use.
• Pat lamb chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over high heat until it shimmers. Cook lamb, turning once, 6 to 7 minutes total for medium-rare. Transfer to a plate and let stand, loosely covered. Discard fat from skillet.
• Add butter and apple to skillet and sauté over medium-high heat until beginning to brown, about 3 minutes. Add shallot and garlic and sauté 2 minutes. Remove from heat and add prune mixture. Boil until liquid is reduced to a glaze. Add chicken broth and any meat juices from plate and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes. Season with salt and pepper and discard bay leaf. Serve over lamb.

CROCK POT MOROCCAN LAMB CHOPS AND PRUNES

Steps:

• In large frying pan, saute onion in olive oil until limp. Push to sides of pan.
• In same pan, brown chops well on both sides. Season with salt and pepper.
• Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot.
• Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot.
• Scatter cilantro and prunes over lamb chops. Cover.
• Cook on low (200 degrees F) for 6 hours.
• Stir in honey and lime juice. Heat to serving temperature.
• Sprinkle with sesame seeds.