Best 11 Lamb Chops With Prunes Recipes

LAMB CHOPS WITH PRUNE CHUTNEY

Steps:

• To make chutney, melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, cranberries, prunes, 1 teaspoon of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.
• Season lamb chops with salt, pepper, and the remaining chopped rosemary. Heat olive oil in a large skillet over medium-high heat. Add chops, and saute until brown on the bottom, 3 to 4 minutes. Turn and cook until a meat thermometer reads 110 degrees (for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney.

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.

LAMB CHOPS

Steps:

• Season lamb chops with rosemary, salt, and pepper. Heat olive oil in a large skillet over medium heat. Add chops; cook until brown on the bottom, 4 to 5 minutes. Turn and cook until a meat thermometer reads 130 degrees (for medium-rare) and chops are evenly browned, 3 to 4 minutes more. Serve garnished with rosemary sprigs.

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.

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES

Steps:

• Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
• Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
• Add remaining 1/2 tablespoon oil to the casserole and cook onion, stirring, until softened. Return meat and bones to pot. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
• Transfer the lamb to a clean plate and add any meat from lamb bones, discarding bones. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
• Add ginger, cinnamon, prunes, apricots, and squash, simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

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.

LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
• Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES

Steps:

• Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
• Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
• Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
• Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
• Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
• Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
• Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
• Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

SLOW-ROAST LAMB WITH PRUNES & ROASTED GARLIC

Steps:

• Heat the oven to 180C/160C fan/gas 4. Remove any loose skin from the garlic bulbs and slightly fan the cloves without removing them from the root. Put on a sheet of foil, then drizzle with the 2 tbsp oil and sprinkle with salt. Wrap in the foil, and roast in the oven for 30-35 mins until soft. Leave to cool.
• For the marinade, put the prunes in a jug with 100ml boiling water for 10 mins until soft. Squeeze the roasted garlic flesh from the skins into the jug, then add the rest of the marinade ingredients. Whizz together using a hand blender until smooth.
• Put the lamb in a large baking dish. Make small incisions with a sharp knife, then pour the marinade over, massaging it into the holes. Cover with foil and leave to marinate in the fridge for at least 30 mins or up to 24 hrs.
• Turn the temperature up to 200C/180C fan/gas 6 and put the lamb in the oven, immediately turning it down to 150C/130C fan/gas 2. Cook for 3-4 hrs, until the lamb has pulled away from the bone. Remove from the oven.
• Pour the juices into a jug, then skim off the layer of fat. Turn the grill to high, then brown the lamb for 10 mins. Remove, loosely cover with the foil, and rest for 20 mins before shredding the meat.
• Add 1½ tbsp of the juices to a saucepan over a medium heat and mix in the flour or cornflour. Cook for 3 mins, stirring, until it starts to colour, then add the wine, and simmer to reduce the liquid by half. Stir in the remaining meat juices. Taste for seasoning, then serve with the lamb.

SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS

Steps:

• Heat oven to 250 degrees. In 7-quart flameproof casserole or Dutch oven over medium heat, heat vegetable oil until hot but not smoking. Sprinkle salt and pepper generously over lamb shanks. Working in batches if necessary to keep them from touching during the initial searing, add shanks to pan (they should sizzle the moment they hit the pan). Cook lamb shanks until well browned on all sides, 10 to 15 minutes each side. Set browned lamb aside in a large bowl.
• Meanwhile, in a small saucepan over medium-high heat, bring the chicken stock to a boil. Add the sumac, and stir to combine; set the mixture aside.
• Add onion to the casserole, and cook over medium heat until softened and golden, 5 to 10 minutes. Add reserved stock mixture, apricot nectar, cinnamon stick, cloves, allspice, parsley, cilantro, tarragon, mint, and paprika; stir to combine.
• Return the reserved browned lamb shanks to the casserole. Place over medium-high heat, and bring the liquid in the casserole to a boil. Cover the pan, and transfer the casserole to the oven. Cook the mixture until the meat is tender, about 2 hours. Check the casserole in the oven occasionally to ensure a gentle simmer of the sauce, adjusting the heat of the oven or the height of the oven rack as necessary. The actual cooking time will vary depending on the size of the lamb shanks you started with. The meat should be very tender but should not fall off the bone, yet. Add the dried apricots, prunes, and chopped red bell pepper to the casserole, and continue to cook in the oven until the fruit has softened, about 1/2 hour more.
• Remove the cooked lamb shanks, apricots, prunes, and bell pepper from the casserole, and place them in the bowl with the lamb. Cover them with aluminum foil to keep warm, and set aside.
• Place the casserole over medium heat, and simmer until the liquid is thickened and reduced, about 15 minutes. Return the reserved lamb shanks, apricots, prunes, and bell pepper to the casserole just long enough to heat them through again, and stir them lightly to coat them with the sauce. Season with salt and pepper. Serve lamb shanks and sauce with couscous with mint and lemon.

LAMB TAGINE WITH PRUNES AND CINNAMON

Steps:

• Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
• Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
• Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
• Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
• Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.