On 01/20/22 I did a post on Maple Glazed Pork Chops-Nuyorican Style. And I wondered, why can’t the same be done with other types of meat? The result is today’s rendition, Maple Glazed Lamb Chops. Maple syrup has long been a condiment used to enhance the taste of meat, normally pork. It does not work well with beef or seafood, In this case, the sweetness overwhelms the dish. With lamb, it hits the spot.

This dish is not as involved as the one with pork. There is no crushing of condiments in a mortar and pestle as was called for in the pork dish. Lamb is fairly easy to prepare and season. Just fry the lamb chops in olive oil with some herbs, and add the maple syrup. That’s it. Easy as pie. For a side dish or accompaniment, any vegetable of choice will do. This time around we went with brussels’s sprouts sautéed with a little soy sauce. Try it, it’s just like it sounds: fry the suckers in olive oil for a few minutes and add 1-2 tablespoons of soy sauce. It’s a trick I learned from a beloved friend from years past.

Note that for the lamb, I prefer lamb shoulder blade chops. But any good lamb chop will do, be it rib chops, butterfly or loin chops.. You can even try this with a leg of lamb. You won’t be disappointed.

MAPLE GLAZED LAMB CHOPS

Ingredients:

4 lamb chops, about 1½-2 pounds
3 tablespoons olive oil
1 tablespoons fresh chopped oregano or 1 teaspoon dried
Salt and black pepper to taste
3 tablespoons maple syrup

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Rinse chops under cold running water and pat dry with paper towels.
  3.  In a bowl, drizzle lamb with olive oil and season with oregano, salt and pepper.
  4. Heat oil in an oven proof pan or skillet (we prefer cast iron), and sear over medium-high heat, about 2 minutes per side..
  5.  Top with maple syrup, place in  oven and bake for 15-20 minutes or until tender.
    Yield: 4 servings.