Lamb recipes
Sweet & Sour Lamb Chops
2 tablespoon butter or margarine
2 lb shoulder lamb chops
1 salt and pepper
8 oz pineapple chunks in unsweet-
1 ened juice, undrained
1/4 cup firm packed dark brown sugar
1/4 cup white vinegar
1 tablespoon cornstarch
1/2 teaspoon brown bouquet sauce
2 carrots, peeled and thinly sliced
1 large green pepper, cut into 1-inch squares

I. Melt butter in a heat-resistant, non-metallic broiler-proof skillet 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. Or use the "browner" for 4 to 5 minutes per side.

2. 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.

3. Heat pineapple juice mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and clear.

4. Pour thickened sauce over browned lamb chops.

5. Add carrot slices and heat, covered, 5 minutes in Microwave Oven. Add pineapple chunks and heat, covered, 2 1/2 minutes in Microwave Oven. Add green pepper squares and heat, un- covered, in Microwave Oven 2 1/2 minutes, or until lamb and vegetables are tender. Variations: Pork chops, veal chops, boneless chicken pieces or shrimp may be substituted for the lamb chops; however, cooking times will have to be adjusted for pork, chicken, and shrimp.

Pork chops will require an extra 2 minutes in Step 5, as pork should always be cooked to well-done. Chicken should be cooked for only 4 minutes in Step 5 and shrimp 3 minutes.

Yield: 3 servings

Print this recipe