Difference between revisions of "Hawaiian Lamb Chops"
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* 1 teaspoon [[cornstarch]] | * 1 teaspoon [[cornstarch]] | ||
| − | == | + | == Procedures == |
Place [[Lamb]] chops in shallow glass dish. Stir together reserved [[pineapple]] syrup, soy sauce, [[vinegar]], and [[mustard]]. Pour over chops. Cover tightly; refrigerate at least 4 hours, turning chops occasionally. Drain chops; reserve marinade. Melt [[shortening]] in large skillet. Brown chops over medium heat. Add 1/4 cup reserved marinade to chops in skillet. Cover tightly; cook over low heat 30–45 minutes or until tender. In small saucepan, mix [[Granulated sugar|Sugar]] and [[cornstarch]]. Stir in remaining reserved marinade. Heat to boiling; stirring constantly. Reduce heat and simmer 5 minutes. Add [[pineapple]] chunks and heat through. Serve chops with [[pineapple]] sauce. | Place [[Lamb]] chops in shallow glass dish. Stir together reserved [[pineapple]] syrup, soy sauce, [[vinegar]], and [[mustard]]. Pour over chops. Cover tightly; refrigerate at least 4 hours, turning chops occasionally. Drain chops; reserve marinade. Melt [[shortening]] in large skillet. Brown chops over medium heat. Add 1/4 cup reserved marinade to chops in skillet. Cover tightly; cook over low heat 30–45 minutes or until tender. In small saucepan, mix [[Granulated sugar|Sugar]] and [[cornstarch]]. Stir in remaining reserved marinade. Heat to boiling; stirring constantly. Reduce heat and simmer 5 minutes. Add [[pineapple]] chunks and heat through. Serve chops with [[pineapple]] sauce. | ||
Latest revision as of 15:53, 11 July 2012
Description
Lamb chops with a flavor of the islands.
Ingredients
- 4 shoulder Lamb chops, 1 inch thick (arm or blade)
- 1 (13.5 ounces) can pineapple chunks, drained (reserve syrup)
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/2 teaspoon dry mustard
- 1 tablespoon shortening
- 3/4 cup brown sugar (packed)
- 1 teaspoon cornstarch
Procedures
Place Lamb chops in shallow glass dish. Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard. Pour over chops. Cover tightly; refrigerate at least 4 hours, turning chops occasionally. Drain chops; reserve marinade. Melt shortening in large skillet. Brown chops over medium heat. Add 1/4 cup reserved marinade to chops in skillet. Cover tightly; cook over low heat 30–45 minutes or until tender. In small saucepan, mix Sugar and cornstarch. Stir in remaining reserved marinade. Heat to boiling; stirring constantly. Reduce heat and simmer 5 minutes. Add pineapple chunks and heat through. Serve chops with pineapple sauce.
