Best 11 Lamb Chops With Prunes Recipes

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Lamb chops with prunes is a classic dish that combines the rich flavor of lamb with the sweet and tangy taste of prunes. This dish is perfect for a special occasion meal or a weeknight dinner party. It is easy to make and can be prepared in under an hour. The combination of lamb and prunes creates a unique and delicious flavor that is sure to please everyone at the table.

Let's cook with our recipes!

LAMB CHOPS WITH PRUNE CHUTNEY



Lamb Chops with Prune Chutney image

Tender lamb chops pair well with a sweet fruit chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 11

1 1/2 tablespoons unsalted butter
2 teaspoons sugar
8 shallots, cut in half lengthwise
1 tablespoon balsamic vinegar
1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons dried cranberries
18 bite-size prunes, or 6 large pitted prunes, quartered
1 1/2 tablespoons chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground black pepper
8 rib lamb chops, 3/4 inch thick
1 tablespoon olive oil

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



Braised Lamb With Red Wine and Prunes image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy - also, cheap. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for stewing or braising. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts. Here, it's braised in a flavorful mixture of prunes, red wine and spices until tender.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pounds lamb shoulder
1 cup pitted prunes
1 tablespoon minced garlic
Salt and pepper
1 chopped onion
2 teaspoons minced ginger
1/4 teaspoon cinnamon
1 1/2 cup red wine
1/2 cup stock or water

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.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 33 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 14 grams, Sodium 652 milligrams, Sugar 13 grams

CROCK POT MOROCCAN LAMB CHOPS AND PRUNES



Crock Pot Moroccan Lamb Chops and Prunes image

This is from Lou Seibert Pappas' cookbook, Extra-Special Crockery Pot Recipes, "Time saving meals for the gourmet appetite", I have to add that tagline since this recipe fits and does not disappoint! This is delicious. Cooking the lamb chops in spare liquid on low is as close to braising in a crockpot as I've seen. Pappas says of this recipe, "Fresh cilantro and ginger root are essential to the authenticity of this aromatic North African entree." I served it with a wonderful Silver Palate recipe #321104.

Provided by mersaydees

Categories     Lamb/Sheep

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium onion, finely chopped
1 tablespoon olive oil
4 shoulder lamb chops
salt
pepper
1 1/2 teaspoons gingerroot, freshly shaved
1/2 teaspoon ground cumin (I used 1 teaspoon because I love cumin!)
2 garlic cloves, minced
1 cinnamon stick
1 tablespoon cilantro, chopped
1 cup prune, pitted
2 tablespoons honey
1 1/2 tablespoons lime juice
2 tablespoons sesame seeds, toasted

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.

Nutrition Facts : Calories 208.2, Fat 5.9, SaturatedFat 0.8, Sodium 4, Carbohydrate 41.3, Fiber 4.2, Sugar 26.5, Protein 2.3

LAMB CHOPS WITH PRUNES



Lamb Chops with Prunes image

SINCE I grow my own oranges, I often experiment by adding them to my favorite foods. I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb. -Margaret Pache, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

8 lamb loin chops (1 inch thick)
1 tablespoon vegetable oil
Salt and pepper to taste
3/4 cup orange juice, divided
2 tablespoons maple syrup
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 package (9 ounces) pitted dried plums (prunes)
1-1/2 teaspoons cornstarch

Steps:

  • In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb.

Nutrition Facts :

LAMB TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES



Lamb Tagine with Prunes, Apricots, and Vegetables image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 16

2 pounds (1-inch thick) lamb shoulder chops
1/2 tablespoon vegetable oil, plus 1/2 tablespoon
1 large onion, chopped
1 1/2 cups water
Pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 large carrots, cut into 1/4-inch thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey, optional
Freshly grated nutmeg

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 TAGINE WITH PRUNES, APRICOTS, AND VEGETABLES



Lamb Tagine with Prunes, Apricots, and Vegetables image

Categories     Ginger     Lamb     Braise     High Fiber     Dinner     Dried Fruit     Prune     Apricot     Lamb Chop     Spice     Saffron     Root Vegetable     Carrot     Sweet Potato/Yam     Fall     Winter     Cinnamon     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 16

2 lb (1-inch-thick) lamb shoulder chops
1 tablespoon vegetable oil
1 large onion, chopped
1 1/2 cups water
1 pinch saffron threads, crumbled
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 large carrots, cut into 1/4-inch-thick rounds
1 small sweet potato, peeled and cut into 3/4-inch pieces
3/4 teaspoon ground ginger
1/8 teaspoon cinnamon
2/3 cup pitted prunes
1/2 cup dried apricots (preferably Turkish)
1 medium yellow squash, cut into 3/4-inch pieces
2 teaspoons honey (optional)
Freshly grated nutmeg

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.

LAMB CHOPS WITH PRUNES



Lamb Chops with Prunes image

SINCE I grow my own oranges, I often experiment by adding them to my favorite foods. I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb. -Margaret Pache, Mesa, Arizona

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 9

8 raw chop with refuse, 120 g; (blank) 4.225 ounces lamb loin chops (1-inch thick)
1 tablespoon cooking oil
1 pinch salt and pepper to taste
¾ cup orange juice, divided
2 tablespoons maple syrup
½ teaspoon ground ginger
¼ teaspoon ground allspice
8 ounces pitted prunes
1 ½ teaspoons cornstarch

Steps:

  • In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb.

Nutrition Facts : Calories 804.9 calories, Carbohydrate 47.8 g, Cholesterol 140.6 mg, Fat 54.4 g, Fiber 4.1 g, Protein 32.8 g, SaturatedFat 22.9 g, Sodium 149 mg, Sugar 33.9 g

SLOW-COOKED LAMB WITH PRUNES AND DRIED APRICOTS



Slow-Cooked Lamb with Prunes and Dried Apricots image

This hearty dish features Middle Eastern flavors, including sumac, which has a tangy taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 19

2 tablespoons vegetable oil
4 lamb shanks (about 3/4 pound each shank)
Salt and freshly ground black pepper
1 1/2 cups unsalted chicken stock, preferably homemade
2 tablespoons ground sumac (optional)
1 onion, cut into 1/8-inch slices
3 cups apricot nectar
1 cinnamon stick
2 cloves
3 whole dried allspice berries
2 sprigs fresh flat-leaf parsley
2 sprigs fresh cilantro
2 sprigs fresh tarragon
2 sprigs fresh mint
1/4 teaspoon paprika
1 cup dried apricots
1 cup prunes
1 red bell pepper, seeded and cut into 1/2-inch pieces
Citrus-Infused Israeli Couscous with Mint

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 SHOULDER CHOPS WITH APPLES AND PRUNES



Lamb Shoulder Chops with Apples and Prunes image

This quickly braised lamb brings a bit of French country straight into your kitchen.

Provided by Maggie Ruggiero

Time 30m

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup brandy
1 teaspoon cider vinegar
10 pitted prunes, chopped
1 Turkish or 1/2 California bay leaf
4 (1/2-inch-thick) lamb shoulder chops (about 1/2 pound each)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 Gala apple, peeled and cut into 1/2-inch pieces
1/4 cup finely chopped shallot
2 garlic cloves, finely chopped
1 cup reduced-sodium chicken broth

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 PRUNES



Lamb Chops with Prunes image

SINCE I grow my own oranges, I often experiment by adding them to my favorite foods. I found this sweet fruit to be quite compatible with lamb, a meat I often serve. The wonderful orange juice-based sauce is simple to prepare, and its hint of spices really complements the lamb. -Margaret Pache, Mesa, Arizona

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 9

8 raw chop with refuse, 120 g; (blank) 4.225 ounces lamb loin chops (1-inch thick)
1 tablespoon cooking oil
1 pinch salt and pepper to taste
¾ cup orange juice, divided
2 tablespoons maple syrup
½ teaspoon ground ginger
¼ teaspoon ground allspice
8 ounces pitted prunes
1 ½ teaspoons cornstarch

Steps:

  • In a medium skillet, brown chops in oil on both sides; sprinkle with salt and pepper. Drain; return chops to skillet. Set aside 1 tablespoon of orange juice; pour remaining juice into skillet. Add syrup, ginger and allspice; cover and cook over medium-low heat for 15 minutes, turning chops once. Add prunes. Cover and simmer until chops are tender. Remove the chops to a serving platter and keep warm. Combine cornstarch and reserved orange juice; add to skillet. Bring to a boil over medium heat; cook and stir for 2 minutes. Spoon over lamb.

Nutrition Facts : Calories 804.9 calories, Carbohydrate 47.8 g, Cholesterol 140.6 mg, Fat 54.4 g, Fiber 4.1 g, Protein 32.8 g, SaturatedFat 22.9 g, Sodium 149 mg, Sugar 33.9 g

HEARTY LAMB CHOPS WITH COUSCOUS RECIPE BY TASTY



Hearty Lamb Chops With Couscous Recipe by Tasty image

Here's what you need: kosher salt, McCormick® Hearty Spice Blend, freshly ground black pepper, lamb chop, canola oil, kosher salt, freshly ground black pepper, McCormick® Hearty Spice Blend, garlics, orange zests, oranges, orange zest, orange juice, fresh mint, full-fat yogurt, McCormick® Hearty Spice Blend, kosher salt, freshly ground black pepper, chicken broth, butter, kosher salt, couscous, pitted dates, olive oil, fresh parsley, chives, toasted pine nut

Provided by Tasty

Yield 4 servings

Number Of Ingredients 27

2 teaspoons kosher salt
2 tablespoons McCormick® Hearty Spice Blend
½ teaspoon freshly ground black pepper
2 lb lamb chop
2 teaspoons canola oil
kosher salt, to taste
freshly ground black pepper, to taste
1 teaspoon McCormick® Hearty Spice Blend
5 garlics, minced
2 orange zests
2 oranges
1 orange zest
1 orange juice
½ cup fresh mint, finely chopped
1 cup full-fat yogurt
1 teaspoon McCormick® Hearty Spice Blend
kosher salt, to taste
freshly ground black pepper, to taste
1 ¼ cups chicken broth
1 tablespoon butter, or olive oil
1 pinch of kosher salt
1 cup couscous
2 pitted dates, chopped
olive oil, to taste
¼ cup fresh parsley, finely chopped
2 tablespoons chives, thinly sliced
toasted pine nut, for serving

Steps:

  • Make the dry rub: In a small bowl, mix together the salt, Hearty spice blend, and pepper.
  • On a large plate, sprinkle the lamb chops evenly on both sides with the dry rub. Let sit for 5 minutes.
  • Make the marinade: In a medium bowl, mix together the Hearty spice blend, garlic, orange zest, and orange juice.
  • Place seasoned lamb chops in a glass baking dish and pour the marinade over. Let marinate for at least 1 hour in the refrigerator. If the marinade doesn't completely cover the lamb chops, flip halfway through.
  • While the lamb chops are marinating, make the yogurt sauce. In a medium bowl, whisk together the orange zest, orange juice, mint, yogurt, Hearty spice blend, salt, and pepper. Set aside.
  • Make the couscous: In a small saucepan over medium-high heat, combine the chicken stock, butter, and salt. Bring to a boil, then pour in the couscous, remove from heat, and let sit, covered, for 10 minutes, until the liquid is absorbed. Fluff with a fork, then stir in the dates, and cover again to keep warm. If the couscous seems dry, add 1-2 teaspoons of olive oil and mix. Set aside.
  • Cook the lamb chops: Heat the canola oil in a large cast iron skillet over medium heat.
  • Remove the lamb chops from marinade, set on a plate, and season on both sides with salt and pepper.
  • Carefully add a few of the lamb chops to the skillet, making sure not to crowd the pan. Cook for 3-5 minutes per side, or until desired doneness is achieved and the lamb chops have a nice brown sear on the outside but are still tender in the center. The internal temperature should read 145˚F (63˚C) for medium-rare. Remove the lamb chops from the pan and repeat with remaining lamb chops.
  • Just before serving, fold the parsley and chives into the couscous.
  • To serve, spoon the couscous onto plates and add a few lamb chops. Spoon the yogurt sauce the over lamb chops and top with toasted pine nuts.
  • Enjoy!

Nutrition Facts : Calories 1363 calories, Carbohydrate 99 grams, Fat 75 grams, Fiber 9 grams, Protein 75 grams, Sugar 35 grams

Tips:

  • Choose high-quality lamb chops: Look for chops that are a uniform bright red color with a fine-grained texture. Avoid chops that are brown or have any signs of bruising or discoloration.
  • Trim excess fat: Use a sharp knife to trim away any excess fat from the chops. This will help reduce the amount of grease in the dish and make it more palatable.
  • Marinate the chops: Marinating the lamb chops in a flavorful mixture of herbs, spices, and olive oil will help tenderize and add flavor to the meat. You can use a simple marinade made with garlic, rosemary, thyme, and olive oil, or you can get creative and experiment with different flavor combinations.
  • Cook the chops to your desired doneness: Lamb chops can be cooked to a variety of doneness levels, from rare to well-done. The ideal cooking temperature for medium-rare lamb chops is 145 degrees Fahrenheit. Use a meat thermometer to ensure that the chops are cooked to your desired doneness.
  • Let the chops rest before serving: Once the chops are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Lamb chops with prunes is a classic dish that is both elegant and delicious. With its tender meat, sweet and tangy sauce, and beautiful presentation, this dish is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will produce a dish that is sure to please everyone at your table. So next time you are looking for a special occasion dish, give lamb chops with prunes a try.

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