Sweet and Sour Lamb Chops

3 Servings

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Sweet and Sour Lamb Chops Ingredients

2 tb Butter or margarine	1/4 c White vinegar
2 lb Shoulder lamb chops	1 tb Cornstarch
Salt and pepper	1/2 ts Brown bouquet sauce
8 oz Pineapple chunks in unsweet-	2 Carrots, peeled and
Ened juice, undrained	1 lg Green pepper, cut into
1/4 c Firm packed dark brown sugar

Instructions for Sweet and Sour Lamb Chops

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: LambCuisine: Uncategorized