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Lamb Chops Lindeman

Ingredients

  • 4 forequarter chops
  • ½ cup chicken stock made with cube
  • ¼ cup honey
  • 2 tablespoons vinegar
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple (drained)
  • 1 onion thinly sliced
  • 1 green pepper (chopped)
  • 3 teaspoons cornflour
  • 1 tablespoon tomato sauce
  • salt and pepper to taste
  • 2 teaspoons chopped mint
Measurements guide

Ingredients

  • 4 forequarter chops
  • ½ cup chicken stock made with cube
  • ¼ cup honey
  • 2 tablespoons vinegar
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple (drained)
  • 1 onion thinly sliced
  • 1 green pepper (chopped)
  • 3 teaspoons cornflour
  • 1 tablespoon tomato sauce
  • salt and pepper to taste
  • 2 teaspoons chopped mint
Measurements guide

Ingredients

  • 4 forequarter chops
  • ½ cup chicken stock made with cube
  • ¼ cup honey
  • 2 tablespoons vinegar
  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple (drained)
  • 1 onion thinly sliced
  • 1 green pepper (chopped)
  • 3 teaspoons cornflour
  • 1 tablespoon tomato sauce
  • salt and pepper to taste
  • 2 teaspoons chopped mint
Measurements guide

Method

Brown chops slowly on each side. Combine the next 3 ingredients with pineapple liquid, pour over chops.

 

Cover and cook in oven or on top of stove about 1 hour or till tender. Keep chops warm, add crushed pineapple, onion slices and green pepper to pan, simmer for 5 minutes.

 

Add cornflour blended with a little water. Stir till boils and thickens. Add tomato sauce, salt and pepper to taste and lastly mint. Serve sauce poured over chops.

 

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