Sweet and Sour lamb chops

1. Carefully remove the t-bone from the chops with a sharp knife. Then place a prune in the centre of each of the chop and secure with a cocktail stick.

2. Mix together 4tbsp of the pineapple juice, vinegar, tomato purée and Fruisana. Place the chops in the mixture and leave to marinate for at least 6 hours.

3. In a frying pan, heat the oil and gently fry the onion and pepper until softened. Add the chops, stir in pineapple chunks and cook for 8 - 10 minutes and then stir in the marinade and bring to the boil. Simmer for a few minutes until thickened.

4. Serve with mashed potatoes and green vegetables.

4 chump lamb chops
4 ready to eat prunes
225g can pineapple chunks, drained
4 tbsp vinegar
3 tbsp tomato purée
2 tbsp Fruisana Fruit Sugar
2 tbsp vegetable oil
1 medium onion, peeled & finely diced
1 small red pepper, cleaned & diced