Hawaiian Lamb Chops

Lamb chops with a flavor of the islands.

Place lamb chops in shallow glass dish.

Stir together reserved pineapple syrup , soy sauce , vinegar , and mustard.

Pour over chops.

Cover tightly.

Refrigerate at least 4 hours , turning chops occasionally.

Drain chops.

Reserve marinade.

Melt shortening in large skillet.

Brown chops over medium heat.

Add 1 / 4 cup reserved marinade to chops in skillet.

Cover tightly.

Cook over low heat 30-45 minutes or until tender.

In small saucepan , mix sugar and cornstarch.

Stir in remaining reserved marinade.

Heat to boiling.

Stirring constantly.

Reduce heat and simmer 5 minutes.

Add pineapple chunks and heat through.

Serve chops with pineapple sauce.

shoulder lamb chops, pineapple chunks, soy sauce, vinegar, dry mustard, shortening, brown sugar, cornstarch