Cullen's Chop Cherry Pecan Sauce
4 lamb shoulder chops, cut 1/2 inch thick; about 1 1/2 pounds total
vegetable cooking spray
1 small onion, cut into thin wedges
1/2 cup pineapple juice
2 tablespoons. vinegar
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/4 cup dried tart red cherries
1/4 cup chopped pecans, toasted
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. Makes 4 servings.
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