Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 shoulder lamb chops, 1 inch thick (arm or blade)
- 1 (13.5 ounces) can pineapple chunks, drained (reserve syrup)
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/2 teaspoon dry mustard
- 1 tablespoon shortening
- 3/4 cup brown sugar (packed)
- 1 teaspoon cornstarch
- =
Directions
Place lamb chops in shallow glass dish. Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard. Pour over chops. Cover tightly; refrigerate at least 4 hours, turning chops occasionally. Drain chops; reserve marinade. Melt shortening in large skillet. Brown chops over medium heat. Add 1/4 cup reserved marinade to chops in skillet. Cover tightly; cook over low heat 30-45 minutes or until tender. In small saucepan, mix sugar and cornstarch. Stir in remaining reserved marinade. Heat to boiling; stirring constantly. Reduce heat and simmer 5 minutes. Add pineapple chunks and heat through. Serve chops with pineapple sauce.