Tender lamb with a hint of the tropics.
Serves: 4 person(s)
Preparation Time: 5 mins
1 Tbsp chili sauce (or to taste)
1 Tbsp soy sauce
2 Tbsp tomato sauce
1 lb canned, crushed pineapple
12 lamb cutlets, trimmed (or four 3½ oz. chops; about 1 lb. total)
Drain lamb, reserving marinade.
Heat non-stick skillet and grill lamb 2 to 3 minutes each side, or until cooked to liking.
Remove lamb and return marinade to pan. Simmer 2 to 3 minutes until sauce bubbles and thickens.
Spoon sauce over lamb. Serve.
Serving suggestions not included in recipe analysis.
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