Pineapple Juice Marinade For Lamb Food

PINEAPPLE MARINADE

Steps:

• 1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce. Remove from heat just before the mixture comes to a boil.
• 2. Place meat in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes but may marinated overnight.
• 3. Preheat grill for medium heat. Thread meat lengthwise onto wooden skewers.
• 4. Lightly oil the grill grate. Grill chicken or pork 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
• Note: time is 20 minute active work time for cooking and preparing marinade, 30 minute for mininum marinating time.

PINEAPPLE JUICE MARINADE FOR LAMB

Steps:

• Mix all ingredients.
• Marinate a leg of lamb or whatever cut of lamb you like for 8 hours in the refrigerator.
• Grill as you like.

LAMB IN SPICY PINEAPPLE MARINADE

Steps:

• In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds. Bring to a boil, lower the heat and simmer until reduced by 1/3, about 25 minutes. Remove from the heat; cool. Stir in the lime juice and season with salt and pepper.
• Place the leg of lamb in a very large zip-lock bag and pour in the marinade. Shake the bag to distribute the marinade. Refrigerate 8 hours or overnight.
• When ready to cook, preheat the oven to 450 degrees. Transfer the lamb to a roasting pan fitted with a rack and reserve the marinade for basting. Roast the lamb for 15 minutes, baste with some of the reserved marinade and lower the temperature to 350 degrees.
• Continue to roast, basting occasionally, for another hour and a half or until the lamb reaches the desired doneness. Remove and allow to rest, covered, for 15 minutes. Slice and serve.

MARINATED LEG OF LAMB COOKED WITH LEMON & APPLE JUICE

Steps:

• Have butcher debone and remove any fat.
• When you get home try to remove all fat from meat cut.
• Pour olive oil, wine vinegar, oregano, thyme, garlic, allspice, salt and sugar in 1 gallon zip lock bag. Shake until well mixed. Place meat in bag. Marinate 6 hours to overnight.
• In roasting pan or crockpot place leg of lamb. Throw marinate away. Save 1/4 cup to pour over lamb.
• Mix splenda with steaming sauce, pour over the meat.Cover.
• Oven 325* 3 hours.
• Note: Place whole apples in roasting pan the last hour of baking.
• Crockpot 6 hours high heat, 4 hours low heat.
• If grilling, mix basting sauce and baste the chop twice, once on each side, cook about 5 minutes each side.
• 1 hours before serving, Peel 8 medium potatoes, cut in quarters and drop into the crockpot or roasting pan. Put whole cored apples in also if desired.
• For Gravy:.
• Remove lamb and potatoes and apples. Keep warm in oven.
• Mix cornstarch and cold water and add to juices in pan or crockpot.Make sure that there is at least 2 cups of liquid. Stir until thickened. Serve over meat and potatoes. Garnish cooked applies with cherries. Serve in a separate dish.
• Time given is for cooking time in oven.

MARINADE FOR LAMB SHOULDER CHOPS

Steps:

• Combine first 4 ingredients.
• Pour over lamb chops in a shallow bowl.
• Let chops sit 2 hours or more covered in refriegerator, turning once or twice during this time.
• Remove from marinade.
• Sprinkle meat with salt and pepper, to taste.
• Cook on BBQ or broil until done to your liking.