Sweet And Sour Lamb Chops
|Shoulder lamb chops||2 Pound|
|Canned pineapple chunks in unsweetened juice||8 Ounce (1 Can)|
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Brown bouquet sauce||1⁄2 Teaspoon|
|Carrots||2 , peeled and thinly sliced|
|Green pepper||1 Large, cut into 1-inch squares|
Melt butter in a heat resistant, non-metallic baking dish on a conventional surface unit.
When butter is hot, sear lamb chops on both sides until lightly browned.
Sprinkle with salt and pepper to taste.
While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl.
Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice.
Stir to combine.
Microwave pineapple juice mixture, uncovered, on high 2 minutes or until thickened and clear.
Pour thickened sauce over browned lamb chops.
Add carrot slices and cook, covered, on medium for 7 minutes.
Add pineapple chunks and cook, covered, on medium for 3 minutes.
Add green pepper squares and heat, un- covered, on medium for 4 to 5 minutes, or until lamb and vegetables are tender.