Park Slope Recipe by Tiny New York Kitchen: Victoria's Lamb With Grilled Pineapple

Victoria's Lamb With Broiled Pineapple

With so much to do this holiday season, I am always looking for easy weeknight meals to make. Here is a super easy and delicious weeknight dinner that is truly a no brainer. All you have to do is plan a bit ahead.  

INGREDIENTS:

• 4 Lamb Chops
• 1 Teaspoon Kosher Salt
• 1 Teaspoon Freshly Ground Pepper
• 1/4 Cup Smoked Paprika
• 5 Fresh Pineapple Rings

DIRECTIONS:

In the morning place the lamb chops in a plastic zip lock bag. Add the kosher salt, pepper and smoked paprika to the zip lock bag. Close the bag and give a good shake. Place in the fridge and leave for the evening. When you are ready to make dinner arrange the lamb chops on a foil covered grill pan.

Preheat your oven to the broil setting. Arrange the pineapple rings around the chops. Place under the broiler for 4 minutes per side. Remove from the oven and place on a serving platter. Serve warm. Serves 2 people.