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December 1, 2012

Pineapple Lamb Chops

This easy main dish recipe is elegant enough to serve to company.


Pineapple Lamb Chops

1/2 cup orange juice
3 Tablespoons honey
1/2 teaspoon salt
1/4 teaspoon white pepper
8-12 lamb chops, trimmed
1 Tablespoon cornstarch
1 Tablespoon water
8 ounce can pineapple tidbits or crushed pineapple, drained
2 Tablespoons chopped fresh mint

Mix orange juice, honey, salt, and pepper in small bowl. Place lamb chops on broiler pan. Brush with about a quarter of the orange juice mixture. Broil about 5″ from heat about 5-6 minutes or until brown. Turn, brush with more of the orange juice mixture, and broil 6-9 minutes or until brown and desired doneness.

Meanwhile, in small saucepan, stir together cornstarch and water. Add remaining orange juice mixture and pineapple. Heat to boiling, stirring occasionally. Boil for 2 minutes, then stir in mint and serve with the lamb chops. Each person gets 2-3 lamb chops, depending on size.

Yields 4-6 servings.

MF&L Staff at Maine Food & Lifestyle magazine.


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