Sweet And Sour Lamb

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon dry sherry
• 1/8 teaspoon pepper
• 1 tablespoon soy sauce
• 1/2 teaspoon brown sugar
• 2 lamb loin chops, bonless 1-inch-thick
• 1 tablespoon ketchup
• 1/2 teaspoon vinegar
• 1 tablespoon sugar
• 1 red onion
• 1 (12 ounce) can pineapple chunks
• 1 green pepper
• 1 red pepper
• 1 tablespoon canola oil

Recipe

• 1 mix together the first four ingredients to make the marinade.
• 2 trim fat off chops and cut into 1-inch cubes. mix with marinade, cover and refrigerate for about 1 hour.
• 3 drain pineapple, reserving 3 tablespoons of the juice.
• 4 to make the sauce, mix together the ketchup, soya, vinegar, pineapple juice and sugar in a bowl.
• 5 coarsely chop onion into 1-inch pieces.
• 6 seed and chop peppers into 1-inch cubes or slightly larger.
• 7 heat oil in pan on medium-high heat. add onion and stir-fry for about a minute. add peppers and stir fry until it begins to brown. remove from pan and set aside. add drained pineapple to pan and cook until it starts to carmelize. once slightly browned, set aside with vegetables. add a tablespoon of oil and heat pan until hot. add lamb, leaving space between the pieces so that they brown. let cook undisturbed for about 1 to 2 minutes or until browned and then turn the pieces. continue to cook until the second side browns, then return the vegetables to the pan. add the sauce and cook for about 2 minutes, stiring constantly.
• 8 serve over rice.