Sweet 'n' sour lamb chops
Succulent spin on the takeaway classic
Serves
3 - 4
Prep Time
15 mins
Cook Time
20 mins
These flavourful shoulder chops in a pineapple sauce make a uniquely delightful feast. The lamb is seared and then coated in a delicious sauce that combines tomato, pineapple, soy, and vinegar. The result is a harmonious blend of flavours that will leave you craving more!
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ShareIngredients
4-6 Quality Mark lean lamb shoulder chops
227g tin pineapplei
in juice and pieces
1 Tbsp oil
1 onion
sliced thinly1/4 cup tomato sauce
1 Tbsp sugar
2 Tbsp vinegar
1 Tbsp soy sauce
1/2 cup water
1 Tbsp corn flour
mixed with 1 Tbsp of water1/4 tsp chilli flakesi
½ red capsicum
sliced thinly1/2 broccoli
1 carrots
cut into sticks3-4 cups white rice
cooked
Method
Remove excess fat from the chops and set aside while making the sauce.
Strain the pineapple keeping the juice and pieces.
In a large frying pan heat the oil. Add the onion cooking for 3 or 4 minutes to soften.
Add the tomato sauce, sugar, vinegar, soy, pineapple juice and water bringing to a simmer for 5 minutes. Stir through the corn flour and continue to stir until thickened. Add in the pineapple pieces and chilli flakes if using. Set aside.
Heat a frying pan or oven grill to a medium heat. Season the lamb chops and rub them with the oil. Cook for 4 or 5 minutes on each side depending on the thickness. Remove the lamb from the pan. Clean the pan, add half a cup of water bringing to a simmer. Add the red pepper, carrot and broccoli cooking for 5 minutes to soften.
To serve, plate the rice, vegetables, and chops then spoon over the hot sauce.
Nutrition Information per Serving (303g)
Nutrition analysis is based on 4 serves and is for the sweet 'n' sour lamb chops only (doesn’t include the rice or vegetables to serve).
