Email to Linda Carnation      

Sweet + Sour Lamb Chops

Source of Recipe

from the turbo members recipe site


List of Ingredients

4 lamb chops, 1" thick
1 13 1/2oz. can pineapple chunks, drained and juice reserved
1/4 c. soy sauce
1/4 c. white vinegar
1/2 tsp. dry mustard
1/4 c. packed brown sugar
1 tsp. corn starch
water


Recipe

Stir together the soy sauce, vinegar, mustard the juice from canned
pineapple. Place the chops in a shallow dish. Pour the mixture over
the chops and turn the meat to coat. Let the chops marinade for 4
hours to overnight.
Remove the chops from the marinade, reserving 1/3 c. of the marinade.
Place the brown sugar, cornstarch and remaining marinade in a saucepan.
Heat to a boil, stirring constantly. Then reduce heat, and simmer,
stirring constantly, for 5 minutes. Add the pineapple chunks and heat
through. Set aside.
Place the chops in the base with 3 tbsp. water.
Cover, valve closed, high heat and brown for 3 minutes.
Uncover. Turn the chops, add 3 tbsp. water. Cover, valve closed, high
heat and brown the other side for 3 minutes.
Uncover, turn the chops and add the 1/3 c. of reserved marinade.
Place green beans or broccoli in a glass bowl and place on the rack.
Place the rack in the base.
Cover, valve closed, medium/low heat, and cook for 6 minutes.
Uncover, check if more water is needed to base, add if needed.
Cover, valve closed, medium/low heat, cook for 6 minutes.
Uncover, pour the pineapple sauce in over the chops.
Cover, valve closed, medium/low heat and cook for 5 more minutes,
just long enough to reheat the pineapple sauce.
Makes 4 servings.