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Lamb chops with a flavor of the islands.
- 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
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.