Trio of Lamb Cutlets with Glazed Pineapple Ring

• 4 Fruit for Life Pineapple Rings
• 12 lamb cutlets
• 1 tbsn strawberry jam
• 1 tbsn hot water balsamic reduction (optional)
  

Place pineapple rings in water to soak. Mix jam and water together to make the glaze. Grill or barbecue the lamb cutlets. While the cutlets are grilling, remove the pineapple rings from the water and place on the barbecue. Glaze the pineapple rings with a pastry brush and cook on both sides until golden. Drizzle balsamic reduction in lines over the serving plates. When the cutlets are cooked to your liking, arrange them on a plate in the shape of a triangle. Position a grilled pineapple ring over the end bones to lock them together and serve.

Serves 4

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