Shoulder Chops with Cardamom, Apples, and Apricots

by JR Meats on June 6, 2015

By Shannon Hayes from The Grass-Fed Gourmet Cookbook.

Lamb Chops with Cardamom, Apples and Apricots

Lamb Chops with Cardamom, Apples and Apricots


Shoulder or rib chops with cardamom, apples and apricots makes a quick and luscious meal when prepared in a crock-pot. Below are recipes for stove-top and crock-pot versions.

Serves: 2 (can be doubled or tripled).




2 Grass-fed lamb shoulder or leg chops

2 TBS olive oil

2 Onions, cut into 1/4 inch wedges

2/3 cup dried apricots

1 teaspoon ground ginger

1 tart apple, peeled and thickly sliced

1 Cup of water

4 tsp. honey

Cardamom-Cinnamon Rub:

1/2 tsp. ground cardamom

1/2 tsp. ground cinnamon

1/4 tsp ground cloves

1/2 tsp cayenne pepper

1 tsp. coarse salt


Rub the Cardamom-Cinnamon mixture into both sides of the lamb chops, and bring the meat to room temperature.

Heat the olive oil in a large pot over medium heat. Sear the chops for 2 – 3 minutes per side, and remove. Add the onions, and saute until translucent; add the apricots, ginger, apple, and water. Cook over medium heat, stirring constantly for 1 minute; place the chops on top of the onion-fruit sauce. Cover and simmer over low heat for 2 hours, until the chops are fork tender.

Turn the heat off, and rest the chops for 5 minutes. Arrange the chops on warmed plates, top with the onion and fruit sauce, and drizzle each chop with 2 teaspoons of honey.

Slow-cooker version:

After searing the chops, stir together the onions, ginger, water (reduce the amount to 1/2 cup), apple slices, and apricots in a slow-cooker. Place the browned chops on top and cook on low for 6 hours, or until the meat pulls easily from the bone.

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