| 4 shoulder-cut
Alberta lamb chops, 1 can pineapple rings and juice, salt & pepper to taste, 2/3
cups wate,r ¼ tsp. salt, 1 tsp. butter, 2/3 cups instant rice Method:
Thoroughly
brown chops in a small amount of fat. Turn down and add pineapple juice. Put pineapple
ring on each chop, season, cover and cook 15 minutes on low heat. Bring water,
salt and butter to boil, stir in rice. Cover, remove from heat and stand for 8
minutes. Arrange rice and pineapple chops on platter, pour pan juice over the
top. |
