Lamb And Sausage Holiday Style
|French dressing||1 Cup (16 tbs)|
|Pork sausage meat||1⁄2 Pound, diced|
|Lamb shoulder chops||4|
|Tomatoes||2 , cut in half|
|Canned pineapple slice||4|
|Salt||1 1⁄2 Teaspoon|
|Potatoes||4 Medium, cut in 1/2 inch slices|
|Pineapple juice||1⁄2 Cup (8 tbs)|
Marinate the mushrooms in French dressing for 1 hour; the marinating helps to preserve the color and adds to the flavor.
Brown the lamb chops slightly in hot fat.
Place the chops in a 2 quart heat resistant glass utility dish, and over each chop lay 1 slice pineapple.
Arrange the potato slices around the chops; dot with bits of butter.
Over the potatoes place the pork sausage.
Arrange the tomatoes and mushrooms on top, and put a bit of butter in each mushroom cap.
Season the chops, potatoes, and tomatoes with salt and pepper.
Pour the pineapple juice over all and bake in a moderate oven, 350°, about 45 minutes.
After removing the dish from the oven, garnish with parsley or watercress, and paprika.
Take the glass dish directly to the dining table and serve from the dish onto hot plates, giving each person 1 chop, 1 slice pineapple, and 1/2 tomato.