Pan Roasted Lamb With Pineapple

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon flour
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 -1 1/2 lb lamb loin, cut into 1/3-inch slices
• 2 tablespoons oil
• 1 medium onion, thinly sliced
• 1/2 teaspoon oregano
• 20 ounces pineapple chunks in juice
• 1 cup low sodium chicken broth

Recipe

• 1 combine flour, cumin, salt and pepper in a bowl and stir to blend. turn the lamb sliced in the seasoned flour to coat and transfer to a plate.
• 2 heat the oil in a skillet over medium-high heat. add the lamb slices and cook for two minutes. turn and brown the other side. transfer to a plate a cover with foil to keep warm.
• 3 add the onion and oregano to the pan and cook until softened. add the pineapple (without juice) and stir for 1 minute. add the broth and 2 tablespoons of pineapple juice. simmer until thickened, about 4 minutes.
• 4 return the lamb to the skillet and coat. place lamb on plates and spoon sauce over the lamb.