Hawaiian Lamb Chops Recipes

HAWAIIAN LAMB CHOPS

Steps:

• Place lamb chops in shallow glass dish.
• Stir together reserved pineapple syrup, soy sauce, vinegar, and mustard.
• Pour over chops.
• Cover tightly; refrigerate at least 4 hours, turning chops occasionally.
• Drain chops; reserve marinade.
• Melt shortening in large skillet.
• Brown chops over medium heat.
• Add 1/4 cup reserved marinade to chops in skillet.
• Cover tightly; cook over low heat 30-45 minutes or until tender.
• In small saucepan, mix sugar and cornstarch.
• Stir in remaining reserved marinade.
• Heat to boiling; stirring constantly.
• Reduce heat and simmer 5 minutes.
• Add pineapple chunks and heat through.
• Serve chops with pineapple sauce.

"LAMB - HAWAIIAN STYLE"

Steps:

• 1. `
• 2. Lets get all ingredients ready....
• 3. Take the boneless leg of lamp, and if it isn't tie with twine, tie it with kitchen twine or Cotton twine if you have it.
• 4. Take the fresh rosemary, get the needles off the little branches. Then cut them up in little pieces (minced) in a small bowl.
• 5. Next, add thyme and red pepper flakes, along with salt and coarse black pepper, put in same small bowl with rosemary. (Salt and pepper to taste.)
• 6. Add canola oil and stir to make a paste. Let rest!
• 7. Take and poke several holes (10) with a sharp knife to insert the garlic on the top half of the lamb (fat side down).
• 8. Next, take the herb mixture, and rub over the top side of lamb (fat side down) and down the sides.
• 9. When you have the lamb rubbed, put in the refrigerate, uncovered, for about 4 to 5 hours or overnight.
• 10. Take lamb from the refrigerator and let stand for about 1/2 to 1 hours.
• 11. Set your oven at 325 degrees!
• 12. Meanwhile, take a small roasting pan, and put a rack in side of roasting pan.
• 13. Open the pineapple with pineapple juice. Pour the juice in the bottom of roaster. Layer all the pineapples on the rack in side of roaster.
• 14. Take the red onion, peel and cut in half to where you get half slices, about 1/4-in. slices. Put on the side of pineapples around the pan.
• 15. Now, put lamb on the rack on pineapple and place in the over, UNCOVERED.
• 16. Cook, uncovered, for about 2 hours, changing position of small cooker through half way of cooking. (About an hour.)
• 17. After 2 hours of cooking, take out of oven, turn the leg of lamb over, where the fat side of lamb is facing up. This way, you can brown the fat side a little, if you want. Put back in oven.
• 18. After 2-1/2 hours, check temperature of lamb with thermometer, inserted in center of lamb and about half way down through lamp. If thermometer reads 140 or 145 degrees, turn lamb back over (fat side down), and place it back in oven.
• 19. After about 30 minutes, pull lamb out and check with thermometer. (I left my thermometer in meat where I wouldn't make to many holes in meat, and the juices want run out.) If thermometer reads 155 degrees, let lamb rest for about 5 to 10 minutes.
• 20. NOTE: Bake 20 to 25 minutes per pound of lamb to get the temperature you desired. Don't forget, during the rest, the meat will rise 5 to 10 degrees!
• 21. When lamb have rested, cut the twine off.
• 22. Place the lamb on serving platter and place pineapple and onion around lamb. Take the meat juices, and pour into a small bowl to put over top of lamb...ENJOY!!!