Ingredients:
4 shoulder-cut Alberta lamb chops
1 can pineapple rings and juice
salt & pepper to taste
2/3 cups water
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.
Recipe courtesy of L.G. & Tina Fellger, Magrath, Alberta