Lamb In Spicy Pineapple Marinade Recipes

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PINEAPPLE JUICE MARINADE FOR LAMB



Pineapple Juice Marinade for Lamb image

Also has soy sauce, red wine vinegar, brown sugar, salt, and garlic powder. Sometimes I have juice left over from canned pineapple and this would be a nice use for that juice (you need 1/2 a cup). This is an overnight or 8 hour marinade.

Provided by Oolala

Categories     Lamb/Sheep

Time 8h2m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 6

1 cup soy sauce
1/2 cup red wine vinegar
1 teaspoon garlic powder
1/2 cup brown sugar
1/2 cup pineapple juice
2 teaspoons salt

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.

Nutrition Facts : Calories 110.5, Fat 0.1, Sodium 3464.1, Carbohydrate 23.5, Fiber 0.5, Sugar 20.6, Protein 5.2

SPICY LAMB MARINADE



Spicy Lamb Marinade image

Make and share this Spicy Lamb Marinade recipe from Food.com.

Provided by JoyfulCook

Categories     Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 lamb leg chops or 2 pieces rump steak
1 tablespoon oil
1/3 cup lemon juice
1/4 cup of fresh mint, chopped
1 tablespoon ground coriander
2 teaspoons cumin
2 teaspoons garam masala
1/4 teaspoon chili powder, to taste

Steps:

  • Combine all the ingredients; add the chops and marinade for as long as possible.
  • Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.

Nutrition Facts : Calories 45.5, Fat 4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 0.6

LAMB, BELL PEPPER AND PINEAPPLE KEBABS



Lamb, Bell Pepper and Pineapple Kebabs image

Provided by Food Network

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 12

1 (1 1/2-pounds) lamb neck fillet or boneless leg of lamb, trimmed and cut into 1 1/4-inch chunks
3/4 cup pineapple juice
4 tablespoons malt vinegar
1/2 cup molasses sugar or brown sugar
Kosher salt and freshly ground black pepper
Cold water, as needed
2 large green bell peppers, seeded
2 large red bell peppers, seeded
2 red onions
1 fresh pineapple
3 large bananas, just ripe
Sunflower or groundnut oil (peanut), for brushing

Steps:

  • Wash the lamb neck and pat it dry with paper towels. In a medium bowl, mix together the pineapple juice, vinegar, sugar, and adjust the seasonings with salt, and pepper. Transfer the lamb to a bowl and pour over half of the marinade. Cover the bowl with plastic wrap, and set the meat in the refrigerator to marinate for 1 hour or up to 4 hours.
  • Soak the wooden skewers in cold water for at least 30 minutes prior to cooking the kebabs. The water will help prevent them from burning.
  • Dice the bell peppers and onions into 1 1/4-inch cubes. Using a sharp knife, remove the skin from the pineapple, quarter the fruit lengthwise and discard the hard central core from each piece. Cut the pineapple flesh as well as the banana into similar-sized chunks. Thread the bell peppers, onions, pineapple, banana, and lamb evenly onto the soaked skewers to make 10 to 12 generously laden kebabs.
  • Heat a griddle pan over high heat or preheat a grill to medium-high heat and lightly oil the grates, or preheat the broiler. Brush the kebabs with some oil. Place the kebabs onto the grill, turning frequently, and using the remaining marinade for basting. They should be done after around 10 minutes, turning frequently.

LAMB IN SPICY PINEAPPLE MARINADE



Lamb in Spicy Pineapple Marinade image

Provided by Molly O'Neill

Categories     dinner, roasts, main course

Time 2h30m

Yield 10 servings

Number Of Ingredients 9

2 cups fresh pineapple juice
1/2 cup rice-wine vinegar
1 red onion, thinly sliced
1 tablespoon pureed chipotle pepper (available canned)
1 tablespoon toasted coriander seeds
1 tablespoon toasted cumin seeds
1 tablespoon fresh lime juice
Salt and freshly ground black pepper to taste
1 leg of lamb, boned, trimmed of excess fat and tied (about 5 pounds)

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.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 26 grams, Fiber 1 gram, Protein 33 grams, SaturatedFat 11 grams, Sodium 712 milligrams, Sugar 6 grams

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