4 shoulder lamb chops
1 tsp. crumbled mint leaves
1/2 tsp. dried mustard
Freshly ground pepper
1 c. pineapple juice
3 tbsp. soy sauce
3 tbsp. vinegar
1/4 c. water

Season lamb chops with mint, mustard and pepper. Flour and brown in heavy skillet. Combine last 4 ingredients. Pour into skillet. Bring to boiling. Place in covered casserole. Bake at 325 degrees for 1 1/2 hours.