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Hawaiian Lamb

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  Lamb chops 4 Large
  Butter 1 Ounce, cut into small pieces (25 Gram)
  Canned pineapple rings 8 Ounce (1 Can, 225 Gram)
  Butter 1 Ounce, melted (25 Gram)
  Ground ginger 1 Teaspoon
  Finely chopped preserved ginger 15 Milliliter (15 Milliliter)

Put the chops on the rack in the grill pan and sprinkle over salt and pepper to taste.
Dot over the butter.
Grill until the chops are browned on both sides.
Reduce the heat and continue to grill for a further 5 minutes.
Arrange the pineapple rings over the chops.
Mix the melted butter and ground ginger together and brush over the rings.
Continue to grill for 7 to 15 minutes, or until the chops are cooked through.
Transfer the chops and pineapple rings to a warmed serving dish.
Put the pineapple can juice and preserved ginger into a saucepan and bring to the boil, stirring constantly.
Pour over the chops.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2722 Calories from Fat 1949

% Daily Value*

Total Fat 218 g335%

Saturated Fat 29.2 g146.1%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 1050 mg43.8%

Total Carbohydrates 58 g19.5%

Dietary Fiber 2.6 g10.2%

Sugars 51.1 g

Protein 129 g258%

Vitamin A 28.5% Vitamin C 39.1%

Calcium 1.9% Iron 3.3%

*Based on a 2000 Calorie diet

Hawaiian Lamb Recipe