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Sweet and Sour Lamb Chops

 

69

Yield

3

servings

Prep

15

min

Cook

20

min

Ready

35

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 tablespoons butter
or margarine
2 pounds lamb shoulder chops
*
1 x salt and black pepper
*
8 ounces pineapple chunks
in unsweetened juice, undrained
¼ cup brown sugar, dark
packed
*
¼ cup white vinegar
1 tablespoon cornstarch
½ teaspoon bouquet sauce
brown
*
2 each carrots
peeled and thinly sliced
1 large green bell peppers
cut into 1inch squares

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 181g (6.4 oz)
Amount per Serving
Calories 13951% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 85mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 2g
Vitamin A 146% Vitamin C 86%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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