Hundred-year-old cookbooks and magazines often include lamb recipes. Since lamb is so expensive, I seldom choose to make one of those recipes, but last week lamb shoulder chops were on sale at the store where I shop. The price was almost reasonable. I just couldn’t resist and bought some.
Next, I started to look for lamb chops recipes. The one I selected was for Pineapple and Lamb Chops. The recipe was embedded in a 1925 advertisement by the Hawaiian Pineapple Growers Association. Here’s the original recipe:
I loved how the recipe author claimed that Pineapple and Lamb Chops were served in famous restaurants and hotels throughout Europe and the United States – and I also loved the simplicity of the recipe. It called for broiling the lamb chops and serving with fried pineapple.
The Pineapple and Lamb Chops were delightful and very tasty. I’m keeping my fingers crossed that the grocery store has another sale on lamb chops very soon.
A hundred-years-ago, lamb was more popular meat in the U.S. than it is now (probably because it wasn’t as expensive back then). In the 1920’s, per capita consumption of lamb was about 5.5 pounds per person; in 2025, it is about 1 pound person. The data for the 1920’s was from a 1948 article in the Southern Economic Journal called Trends in the Per Capita Consumption of Foods in the United States Since 1920. The recent data was from The U.S. Department of Agriculture’s Sheep, Lamb, and Mutton – Sector at a Glance.
A 1925 home economics textbook for high school students included extensive information about lamb, and even contained a picture showing various types of lamb chops:
Here’s the Pineapple and Lamb Chops recipe updated for modern cooks:
Pineapple and Lamb Chops
For each serving (2 lamb chops), the following are needed:
2 lamb chops (loin, rib, shoulder) (I used shoulder lamb chops.)
salt and pepper
2 slices of canned pineapple
butter
Broil or grill lamb chops to desired doneness. Lightly sprinkle with salt and pepper.
In the meantime, melt butter in a skillet. Add pineapple; cook until lightly browned, then flip and lightly brown the other side.
To serve – Arrange the lamb chops and fried pineapple slices on serving plate. The pineapple slices look lovely on top of large lamb chops. For smaller chops, put the pineapple slices beside or under the chops.
That looks delicious. Not only do I wish lamb weren’t so expensive, I wish it was more readily available. At least where we live, it can be difficult to find.
The store I usually shop at has a very small selection of lamb, but there isn’t much choice (and. of course, it’s expensive).
I’ve never had a grilled lamb chop before. Once a year, in the spring, I will make a leg of lamb roast with garlic, rosemary and other herbs for Easter. It would be interesting to taste it paired with pineapple instead.
I’ve never made a leg of lamb. I’d like to try it someday, but it probably would be more meat than I’d need for most occasions.
This does look easy! And I love lamb and pineapple!
If you like lamb and pineapple, you’d enjoy this recipe.
Haven’t seen lamb and pineapple before!
It’s a nice combination.
I didn’t grow up eating lamb and can’t wrap my taste buds around it easily. I’m glad you enjoyed it.
This probably isn’t a recipe for you.
I enjoy lamb chops and choose either the shoulder or the loin, depending on what is available. I make it with North African spices and serve it with fettuccine with pesto sauce. This sounds nice–very similar to pork chops with pineapple.
Yes, it’s probably similar to pork chops with pineapple. Lamb with North African spices sounds lovely. My repertoire of recipes that I regularly make has expanded in recent years to include several North African and middle eastern recipes. There are some delightful foods in that region of the world.
Yes, I agree!
I only had lamb once that my mother made. She did not do a very good job and totally turned me off to it.
That’s too bad. You should give lamb another try. It’s quite tasty.
One needs to try it from a cook who has experience with preparing it, in my opinion. It really does matter how it is prepared
Agree. I’m not much of a foodie, and one badly cooked meal can really turn me off.
My husband loves lamb. I love pineapple, so this seems like a great match. I buy a boneless lamb roast at Costco occasionally. It isn’t too expensive. It is a lot of meat for two people, so I split it up. I will cut some up into cubes for kababs and split the rest into two small roasts. It goes into the freezer until I want to cook it. I just can’t bring myself to spend the money on the rib roast, unless it’s a very special occasion.
The lamb roasts sound like a really good deal. I’ll have to look into them.
Lamb was a weekly dinner when I was a young girl. During the 50s & 60s, in Australia, it was relatively cheap. Pineapple was definitely not on the menu, but I’m sure it would be quite tasty.
It’s interesting how much variation there is across countries in how common lamb dishes are. Is lamb still commonly eaten in Australia or is it relatively expensive now?
Yes it is quite expensive. We are now exporting to new overseas markets, as well as the original ones. It is much more lucrative for the farmers; hence the locals pay heftier prices. Can’t blame the farmers. They get it pretty tough. What with our climate, droughts and rains; they need all the income they can get. Though, not being a red meat eater these days, I’m not effected.
It’s really interesting how so many things are interrelated and affect the price. It’s challenging for farmers.
You have served me up a slice of vintage charm with this recipe!
🙂 I always enjoy the clever way you put words and phrases together when you write comments.
My brain works in mysterious ways; perhaps it’s because I’m curious about so many things!
I really liked the ad, too, Sheryl and smiled at “…famous restaurants which Americans frequent in Europe….” I’m sure the pineapple adds a bright taste and it makes the lamb chops look exotic. This was wonderful.
I love how the Pineapple Growers Association used words to create a luxury image for the product they were promoting.