3 tbsp. butter
4 lamb shoulder or blade or arm chops, about 1 inch thick
1 can (1 lb. 4 oz.) pineapple chunks
1 med.-size green pepper, chopped
1 tbsp. soy sauce

Melt butter on large skillet. Add lamb and brown on one side. Turn and add pineapple chunks with juice, green pepper and soy sauce. Cover and cook over low heat 1 hour or until lamb is tender.