5 lamb shoulder chops
1 tbsp bacon fat
5 pineapple slices, drained
5 medium sweet potatoes, peeled and sliced 1/2″ thick
5 pork sausages
1/4 pound mushrooms, cleaned
2 tbsp butter
3 tomatoes, peeled and halved
salt and pepper
3/4 cup pineapple juice

Brown lamb chops in bacon fat; place in shallow casserole. Lay a slice of pineapple over each lamb chop; arrange sweet potato slices around lamb chops. Place sausages, mushrooms sauteed in butter and tomatoes among sweet potato slices. Sprinkle with salt and pepper; cover with pineapple juice. Bake, covered, at 350 deg; F for 45 minutes or until tender. Recipe makes 5 servings of Pineapple Lamb and Sausage.