Hawaiian Lamb Recipe
Ingredients
| 4 large lamb chops | ||
| 25 g. / 1 oz. butter, cut into small pieces | ||
| 1 x 225 g./ 8 oz. can pineapple rings | ||
| 25g. / 1 oz. butter, melted | ||
| 5 ml. / 1 teaspoon ground ginger | ||
| 15 ml. / 1 tablespoon finely chopped preserved ginger | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the chops on the rack in the grill pan and sprinkle over salt and pepper to taste.
Dot over the butter.
Grill until the chops are browned on both sides.
Reduce the heat and continue to grill for a further 5 minutes.
Arrange the pineapple rings over the chops.
Mix the melted butter and ground ginger together and brush over the rings.
Continue to grill for 7 to 15 minutes, or until the chops are cooked through.
Transfer the chops and pineapple rings to a warmed serving dish.
Put the pineapple can juice and preserved ginger into a saucepan and bring to the boil, stirring constantly.
Pour over the chops.
Dot over the butter.
Grill until the chops are browned on both sides.
Reduce the heat and continue to grill for a further 5 minutes.
Arrange the pineapple rings over the chops.
Mix the melted butter and ground ginger together and brush over the rings.
Continue to grill for 7 to 15 minutes, or until the chops are cooked through.
Transfer the chops and pineapple rings to a warmed serving dish.
Put the pineapple can juice and preserved ginger into a saucepan and bring to the boil, stirring constantly.
Pour over the chops.
Chef
