Kickin’ Tropical American Lamb Chops


4 American Lamb chops (loin, rib, sirloin or shoulder)
1 can (23 ounces) pineapple tidbits in juice
3 medium jalapeño peppers, seeded, minced
2 medium cloves garlic, minced
1/3 cup vegetable oil
1/4 cup soy sauce
1/4 cup raw cane sugar
4 tablespoons rice vinegar
1-1/2 tablespoons fresh ginger, peeled, grated
1/2 teaspoon toasted sesame oil


In a medium-sized sauce pan, combine pineapple, jalapeño peppers, garlic, vegetable oil, soy sauce, sugar, rice vinegar, ginger and sesame oil. Over medium heat, bring to a slight simmer; remove from heat immediately. Cool. Set aside 1/2 cup of marinade for later use.

Pierce lamb chops with a fork several times on all sides. Place chops in a plastic food storage bag; coat with marinade. Marinate at least 4 hours or overnight. Remove chops, discarding remaining marinade.

Cook times will vary depending on thickness of chops. For 1-inch chops, broil or grill chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness. Or, pan-fry chops then transfer to a baking sheet; finish cooking at 400°F until desired doneness.

Serve chops topped with warmed reserved marinade.