Sweet and Sour Lamb Chops

• 2 tablespoons butter or margarine
• 2 pounds lamb shoulder chops
• 1 x salt and black pepper
• 8 ounces pineapple chunks in unsweetened juice, undrained
• 1/4 cup brown sugar, dark packed
• 1/4 cup white vinegar
• 1 tablespoon cornstarch
• 1/2 teaspoon bouquet sauce brown
• 2 each carrots peeled and thinly sliced
• 1 large green bell peppers cut into 1inch squares

1. Melt butter in a heat-resistant, non-metallic broiler-proof skillet on a conventional surface unit.
2. When butter is hot, sear lamb chops on both sides until lightly browned.
3. Sprinkle with salt and pepper to taste.
4. Or use the "browner" for 4 to 5 minutes per side.
5. While the chops are browning, drain pineapple juice into a small heat-resistant, non-metallic bowl.
6. Reserve pineapple chunks; add brown sugar, vinegar, cornstarch and brown bouquet sauce to pineapple juice.
7. Stir to combine.
8. Heat pineapple juice mixture, uncovered, 2 minutes in Micro- wave Oven or until thickened and clear.
9. Pour thickened sauce over browned lamb chops.
10. 5.
11. Add carrot slices and heat, covered, 5 minutes in Microwave Oven.
12. Add pineapple chunks and heat, covered, 2 1/2 minutes in Microwave Oven.
13. Add green pepper squares and heat, un- covered, in Microwave Oven 2 1/2 minutes, or until lamb and vegetables are tender.

butter, lamb shoulder chops, salt, pineapple, brown sugar, white vinegar, cornstarch, bouquet sauce brown, carrots, green bell peppers

Taken from recipeland.com/recipe/v/sweet-sour-lamb-chops-36411 (may not work)