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Prep Time: 240 Minutes Cook Time: 50 Minutes |
Ready In: 290 Minutes Servings: 4 |
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Lamb chops with a flavor of the islands. Ingredients:
4 shoulder lamb chops, 1 inch thick (arm or blade) |
1 (13 1/2 ounce) can pineapple chunks, drained (reserve syrup) |
1/4 cup soy sauce |
1/4 cup vinegar |
1/2 teaspoon dry mustard |
1 tablespoon shortening |
3/4 cup brown sugar (packed) |
1 teaspoon cornstarch |
Directions:
1. Place lamb chops in shallow glass dish.
2. Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
3. Pour over chops.
4. Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
5. Drain chops; reserve marinade.
6. Melt shortening in large skillet.
7. Brown chops over medium heat.
8. Add 1/4 cup reserved marinade to chops in skillet.
9. Cover tightly; cook over low heat 30-45 minutes or until tender.
10. In small saucepan, mix sugar and cornstarch.
11. Stir in remaining reserved marinade.
12. Heat to boiling; stirring constantly.
13. Reduce heat and simmer 5 minutes.
14. Add pineapple chunks and heat through.
15. Serve chops with pineapple sauce.
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