Recipe Lamb with Pineapple-Mint Sauce

4 pound lamb shoulder
salt and pepper to taste
1/2 tsp ground ginger
1/2 tsp garlic salt
1/2 cup pineapple syrup
1/4 cup chopped fresh mint leaves
1 tsp vinegar

Have shoulder of lamb boned and rolled. Rub the salt, pepper, ginger and garlic well into meat. Place on a trivet in roasting pan. Roast in 325° F oven, allowing from 25-30 minutes per pound. When roast has cooked about 30 minutes, baste with 1 tbsp of butter stirred into 1/2 cup cup hot water. Baste with juice in pan often.

Serve with the following sauce, slightly heated:
Several hours before serving combine mint leaves, pineapple juice and vinegar. Add salt to taste. Let set in warm place to steep. Just before serving heat the sauce slightly.

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