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Lamb Chops with Cherry-Pecan Sauce
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Submitted by:
Jimmy |
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The balance of the sweetness of the juices and spices are perfect for the lamb |
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INGREDIENTS:
- 4 large , Lamb Chops
- 1 teaspoon(s) , Cooking Spray
- 1 small , Onion Cut in Wedges
- 1/2 cup(s) , Pineapple Juice
- 2 tablespoon(s) , Vinegar
- 1 tablespoon(s) , Water
- 1 teaspoon(s) , Cornstarch
- 1 teaspoon(s) , Brown Sugar
- 1/4 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Ground Nutmeg
- 1/4 teaspoon(s) , Pepper
- 1/4 cup(s) , Dried Tart Cherries
- 1/4 cup(s) , Toasted Pecans Chopped
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| Instructions: |
Coat a large nonstick skillet with cooking spray. Add lamb. Cook over medium-hot heat until lamb is brown on both sides. Add onion and pineapple juice. Cover and simmer for 10 to 15 minutes or until lamb is tender. Remove lamb. Skim fat from juices.
In a small bowl stir together vinegar, water, cornstarch, brown sugar, salt, nutmeg, and pepper. Add to juices in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in cherries and pecans; heat through. Serve chops with cherry-pecan sauce. |
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