Lamb Hawaiian Style 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 HAWAII

Steps:

• Sprinkle roast with lemon juice, salt and pepper. Let stand for 2 hours. To make stuffing, combine half the butter, garlic, onion, parsley, ginger, paprika, Worcestershire sauce, bread crumbs and crushed pineapple. Mix well. Fill cavity of meat with stuffing and close with skewers. Dust outside of roast with salt, pepper and cayenne. Roast at 425 degrees F for 30 minutes per pound. Baste regularly with remaining butter combined with pineapple juice.

SAVORY LAMB SLIDERS

Steps:

• Form the lamb sliders: In a large bowl, add the lamb, shallots, mint, parsley, salt, pepper, cumin, paprika and garlic. Gently combine, making sure not to overmix. Divide the mixture into 9 equal portions. Using a ring mold about 3 inches in diameter, press each portion into the mold to form a slider, or just form the patties with your hands. Transfer the patties to a baking sheet lined with parchment paper and cover with plastic wrap. Refrigerate the patties for about 30 minutes.
• Make the tzatziki: In a medium bowl, combine the yogurt, cucumber, dill, mint, lemon juice, salt and pepper. Refrigerate until serving time.
• Cook the lamb sliders: Heat a grill pan or grill to high heat and cook the slider patties, 2 to 3 minutes. Flip the patties, then sprinkle with salt and pepper and continue to grill until cooked through (130 to 135 degrees F), another 2 to 3 minutes.
• To serve: Top the bun bottoms with lettuce, tzatziki and feta. Top the bun tops with the tzatziki and Pickled Onions. Place the slider patties on the bun bottoms. Place the tops of the buns on the sliders and serve.
• Combine the vinegar, sugar, salt, pickling spice and 1 cup water in a medium saucepan. Bring to a simmer over medium-high heat. Add the onions to the pan and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.

SPIT ROASTED LAMB, HAWAIIAN STYLE

Steps:

• Rinse and dry the lamb, make several small gashes in the surface. Place in a bowl. Mix together all remaining ingredients. Pour over lamb and marinate overnight in the refrigerator, basting several times. Drain lamb, reserving marinade.
• Spit the lamb securely with a drip pan underneath. Roast for 1 3/4 hours for medium rare meat, 2 1/2 hours for well done. Brush frequently with marinade. Serves 8-12.
• The Great International Barbecue Book.

SLOW COOKER HAWAIIAN-STYLE PULLED PORK

Steps:

• Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
• Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
• Shred pork in the juices and serve.

PANIOLO RACK OF LAMB

Steps:

• Make marinade:
• Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
• In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
• Prepare grill and preheat oven to 400°F.
• Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
• Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.