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Lamb Chops with Prunes

Total Time

Prep: 20 min. Cook: 20 min.


4 servings

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


  • 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


  1. 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.

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