Sweet & Sour Lamb Chops

Directions

1. 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, 2½ minutes in Microwave Oven. Add green pepper squares and heat, un- covered, in Microwave Oven 2½ minutes, or until lamb and vegetables are tender.