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Lamb And Sausage Holiday Style Recipe
|French dressing||1 Cup (16 tbs)|
|Pork sausage meat||1⁄2 Pound, diced|
|Lamb shoulder chops||4|
|Tomatoes||2 , cut in half|
|Canned pineapple slice||4|
|Salt||1 1⁄2 Teaspoon|
|Potatoes||4 Medium, cut in 1/2 inch slices|
|Pineapple juice||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5501 Calories from Fat 3613
% Daily Value*
Total Fat 404 g621.7%
Saturated Fat 59.3 g296.5%
Trans Fat 0.5 g
Cholesterol 253.3 mg
Sodium 7664.6 mg319.4%
Total Carbohydrates 296 g98.7%
Dietary Fiber 23.8 g95.4%
Sugars 156.9 g
Protein 185 g369.4%
Vitamin A 83.9% Vitamin C 477.7%
Calcium 21.9% Iron 64.7%
*Based on a 2000 Calorie diet
Brown the lamb chops slightly in hot fat.
Place the chops in a 2 quart heat resistant glass utility dish, and over each chop lay 1 slice pineapple.
Arrange the potato slices around the chops; dot with bits of butter.
Over the potatoes place the pork sausage.
Arrange the tomatoes and mushrooms on top, and put a bit of butter in each mushroom cap.
Season the chops, potatoes, and tomatoes with salt and pepper.
Pour the pineapple juice over all and bake in a moderate oven, 350°, about 45 minutes.
After removing the dish from the oven, garnish with parsley or watercress, and paprika.
Take the glass dish directly to the dining table and serve from the dish onto hot plates, giving each person 1 chop, 1 slice pineapple, and 1/2 tomato.