Sweet & Sour Lamb Chops

1. Combine salt and pepper, and rub into lamb chops. For extra speed and flavor use TF's Trifecta seasoning! 
2. Heat a large, heavy skillet over medium and grease it with TF lard or tallow (beef or lamb). Add the chops and, making sure there is one inch of space around each, brown them for two minutes on each side. Work in batches if necessary.
3. Whisk together the sugar, vinegar, and ginger; pour over meat. Top each chop with an orange slice and a lemon wedge. Optional: zest the orange and add zest now too for extra flavor. Cover and simmer over low heat until the chops are fork-tender, 30 to 40 min (check for tenderness and cook a few minutes longer if needed....will depend on thickness of chops). Remove to a platter and cover to keep warm and let rest.
4. Pour the pan juices into a measuring cup, add enough water to make 1 cup, then return the liquid to the skillet. Turn the heat on low.
5. Whisk the cornstarch or arrowroot with the water until smooth and add the juices in the skillet. Cook, stirring constantly, until the mixture boils and thickens. Pour over the chops.
6. Garnish with chopped fresh herbs like cilantro or mint and serve with a simple pilaf or roasted baby potatoes (something to soak up all the delicious sauce). 

Optional: Toss in sliced bell pepper or quick-blanched green beans during the last 5 minutes of simmer for color, crunch, and freshness.

Find all our Wisconsin maple syrups here. Would be fabulous with one of the infused syrups!

Lamb too scary? Use our pork chops or beef sirloin steaks instead!