- Recipes Home
- Interest Groups
Sweet And Sour Lamb Chops Recipe
|Shoulder lamb chops||2 Pound|
|Canned pineapple chunks in unsweetened juice||8 Ounce (1 Can)|
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Brown bouquet sauce||1⁄2 Teaspoon|
|Carrots||2 , peeled and thinly sliced|
|Green pepper||1 Large, cut into 1-inch squares|
Serving size: Complete recipe
Calories 3008 Calories from Fat 1930
% Daily Value*
Total Fat 215 g330.1%
Saturated Fat 98.6 g492.9%
Trans Fat 0 g
Cholesterol 708.7 mg
Sodium 1045 mg43.5%
Total Carbohydrates 109 g36.4%
Dietary Fiber 8.6 g34.6%
Sugars 79.4 g
Protein 155 g310.7%
Vitamin A 435.9% Vitamin C 273.1%
Calcium 19.3% Iron 84.5%
*Based on a 2000 Calorie diet
When butter is hot, sear lamb chops on both sides until lightly browned.
Sprinkle with salt and pepper to taste.
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.
Microwave pineapple juice mixture, uncovered, on high 2 minutes or until thickened and clear.
Pour thickened sauce over browned lamb chops.
Add carrot slices and cook, covered, on medium for 7 minutes.
Add pineapple chunks and cook, covered, on medium for 3 minutes.
Add green pepper squares and heat, un- covered, on medium for 4 to 5 minutes, or until lamb and vegetables are tender.