Sweet And Sour Lamb

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon dry sherry
• 1/4 teaspoon pepper
• 2 tablespoons low sodium soy sauce
• 1 1/2 teaspoons sugar
• 1 lb boneless lamb loin chop, trimmed of any fat and cut into 1-inch cubes
• 2 tablespoons pineapple juice
• 1 tablespoon ketchup
• 1/2 teaspoon vinegar
• 3 tablespoons canola oil
• 1 red onion, peeled, trimmed and cut into 1-inch cubes
• 2 red bell peppers, stemmed, seeded and cut into 1-inch cubes (or 1 red and 1 green)
• 1 1/2 cups brown rice
• 3 cups chicken stock

Recipe

• 1 1. to make the lamb chops: combine sherry, pepper, 1 tablespoon of the soy sauce, and 1/2 teaspoon of the sugar in a medium bowl. add lamb and gently toss until well coated. let marinate in the refrigerator.
• 2 2. stir together pineapple juice, ketchup, vinegar, the remaining tablespoon of soy sauce, and remaining teaspoon of sugar in a small bowl until well combined.
• 3 3. heat 1 tablespoon of the oil in a large, nonstick skillet over medium-high heat until hot but not smoking. add onion and cook, stirring occasionally, until browned but still a little crisp, about 2 minutes. transfer to a large dish. heat another tablespoon of the oil in the same skillet over medium-high heat until hot but not smoking. add peppers and cook, stirring occasionally, until browned but still a little crisp, about 3 minutes. transfer to the same dish.
• 4 4. heat remaining tablespoon of oil in the same skillet over medium-high heat until hot but not smoking. add the lamb cubes, arranging in a single layer. cook, undisturbed, until a golden-brown crust forms on the bottom, about 1 1/2 minutes. turn the cubes over and cook until a golden-brown crust forms on the other side, about 1 1/2 minutes. return onion and peppers to the pan and toss to combine. add pineapple juice mixture and cook, stirring, until sauce evenly coats everything and thickens slightly, about 2 minutes. serve immediately.
• 5 5. to make the brown rice: in a saucepan, bring the stock to a boil and add the rice. cover with a lid and let simmer for 20 to 30 minutes. using a fork, fluff the grains and serve.