Hawaiian Lamb Chops
Recipe Description
Lamb chops with a flavor of the islands.Ingredients
- 4 shoulder Lamb chops, 1 inch thick (arm or blade)
- 1 (13.5 ounces) 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
Place Lamb chops in shallow glass dish. Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard. Pour over chops. Cover tightly; refrigerate at least 4 hours, turning chops occasionally. Drain chops; reserve marinade. Melt shortening in large skillet. Brown chops over medium heat. Add 1/4 cup reserved marinade to chops in skillet. Cover tightly; cook over low heat 30-45 minutes or until tender. In small saucepan, mix Granulated sugar|Sugar and cornstarch. Stir in remaining reserved marinade. Heat to boiling; stirring constantly. Reduce heat and simmer 5 minutes. Add pineapple chunks and heat through. Serve chops with pineapple sauce.
This article uses material from the "Hawaiian Lamb Chops" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
