Lamb Chop Flambe

Ingredients

6 thick lamb chops
salt and pepper to taste
1/4 cup Roberts Butter
6 slices canned pineapple
6 maraschino cherries
1/4 cup triple sec
1/4 cup rum

Preparation

Season chops with salt and pepper; pan-fry in butter in a skillet over medium heat about 10 minutes on each side. Place chops in a 9 x 13 x 2 inch baking pan and top each with a pineapple slice and a cherry. Pour triple sec over fruit and bake at 375° for 6 to 8 minutes. Place chops on heat-proof serving platter. Heat rum and pour about two-thirds over the cooked chops. Ignite remaining rum and pour, burning, over the chops as they are served.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.