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Sweet And Sour Lamb Chops

Microwave.Lady's picture
Ingredients
  Butter 2 Tablespoon
  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)
  Cornstarch 1 Tablespoon
  Brown bouquet sauce 1⁄2 Teaspoon
  Carrots 2 , peeled and thinly sliced
  Green pepper 1 Large, cut into 1-inch squares
  Salt To Taste
  Pepper To Taste
Directions

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.

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