Main courses

Lamb Chops with Maple Sauce

Lamb Chops with Maple Sauce

  • 8 lamb chops
  • salt and pepper
  • 1 teaspoon each of butter and cooking oil


  • 1 tablespoon Canadian maple syrup (amber)
  • 150 ml cup water
  • 1 bouillon cube
  • 2 teaspoons lemon juice
  • 1 teaspoon cornstarch


  • 150 g baby carrots (frozen)
  • 150 g pearl onions
  • 12 brown mushrooms
  • 1 tablespoon each white wine and water
  • 1 tablespoon butter
  • salt and pepper



4 portions
  1. Make the side: Boil the pearl onions and mini carrots in salt water. Remove stems from mushrooms and braise them in white wine and water. Put all of the above in a pan, heat, mix with butter, and salt lightly.
  2. Salt and pepper the lamb chops. Heat the oil and butter in a frying pan, place the lamb chops in the pan and sear. When both sides are browned, remove, and cover with a bowl to keep warm.
  3. Pour excess oil out of the frying pan in 2, pour in 150 ml water, and deglaze. Add lemon juice, bouillon cube, and maple syrup and boil over low heat.
  4. To thicken 3, add cornstarch dissolved in double the amount of water, and add salt and pepper, to taste.
  5. Plate 2, put 1 on the side, and pour the sauce in 4 over the meat.
Calories per serving
Recipe developed by Mrs Asako Aramaki