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Pineapple Lamb Chops

chef.jackson's picture
Ingredients
  Lamb chops 30 Ounce, 1 inch thick (6, 5 Ounce Each)
  Unsweetened pineapple tidbits 8 Ounce, undrained (1 Can)
  Lemon juice 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
  Honey 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Vegetable cooking spray 1
  Sweet red pepper 1 Medium, seeded and chopped
  Cornstarch 2 Teaspoon
  Cold water 2 Tablespoon
Directions

GETTING READY
1) Trim the lamb lamb chops off the excess fat.
2) In a large shallow dish, place the chops.
2) Drain the pineapple from can and reserve the juice.
3) Set pineapple aside.

MAKING
4) In a bowl, combine pineapple juice, lemon juice, and next 6 ingredients; stir well.
5) Pour the mixture over chops to marinade them.
6) Cover the dish and refrigerate for 2 hours.
7) Remove chops from marinade, reserving marinade.
8) Take a large nonstick skillet with cooking spray; place over medium heat until hot.
9) Add chops, and cook 4 minutes on each side or until browned.
10) On paper towels, drain the chops.
11) Wipe skillet dry with a paper rowel.
12) Again place chops to skillet.
13) Add reserved pineapple, reserved marinade, and sweet red pepper.
14) Boil the mixture.
15) Cover; reduce heat, and simmer 20 minutes.
16) Remove lamb chops using a slotted spoon; place on to warm platter.
17) Combine cornstarch and water, stirring well.
18)Add to mixture in skillet, stirring well.
19) Cook until mixture is thickened and bubbly.
20) Spoon over warm lamb chops.

SERVING
21) Serve the pineapple lamb chops warm with some bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
8 Minutes
Cook Time: 
65 Minutes
Ready In: 
73 Minutes
Servings: 
6

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