Title: Sweet and Sour Lamb Chops
Categories: Main dish, Meats, Appetizers, Microwave
Yield: 3 Servings

2 tb Butter or margarine
2 lb Shoulder lamb chops
Salt and pepper
8 oz Pineapple chunks in unsweet-
Ened juice, undrained
1/4 c Firm packed dark brown sugar
1/4 c White vinegar
1 tb Cornstarch
1/2 ts Brown bouquet sauce
2 Carrots, peeled and
-thinly sliced
1 lg Green pepper, cut into
-1-inch squares

I. Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a
conventional surface unit. When butter is hot, sear lamb chops on both
sides until lightly browned. Sprinkle with salt and pepper to taste. Or use
the "browner" for 4 to 5 minutes per side. 2. 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. 3. Heat pineapple juice
mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and
clear. 4. Pour thickened sauce over browned lamb chops. 5. Add carrot
slices and heat, covered, 5 minutes in Microwave Oven. Add pineapple chunks
and heat, covered, 2 1/2 minutes in Microwave Oven. Add green pepper
squares and heat, un- covered, in Microwave Oven 2 1/2 minutes, or until
lamb and vegetables are tender. Variations: Pork chops, veal chops,
boneless chicken pieces or shrimp may be substituted for the lamb chops;
however, cooking times will have to be adjusted for pork, chicken, and
shrimp. Pork chops will require an extra 2 minutes in Step 5, as pork
should always be cooked to well-done. Chicken should be cooked for only 4
minutes in Step 5 and shrimp 3 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini