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.

5 lamb shoulder chops
1 tbsp bacon fat
5 pineapple slices, drained
5 medium sweet potatoes, peeled and sliced 1/2″ thick
5 pork sausages
1/4 pound mushrooms, cleaned
2 tbsp butter
3 tomatoes, peeled and halved
salt and pepper
3/4 cup pineapple juice

Brown lamb chops in bacon fat; place in shallow casserole. Lay a slice of pineapple over each lamb chop; arrange sweet potato slices around lamb chops. Place sausages, mushrooms sauteed in butter and tomatoes among sweet potato slices. Sprinkle with salt and pepper; cover with pineapple juice. Bake, covered, at 350 deg; F for 45 minutes or until tender. Recipe makes 5 servings of Pineapple Lamb and Sausage.

1 1/2 pounds lamb, boneless
2 tbsp canola oil
1/4 cup onion, chopped
1 cup celery, sliced
3 ounces mushrooms and liquid
salt and pepper
1 cup beef stock or beef bouillon
1 cup bean sprouts, drained
2 cup pineapple chunks, drained
1 tbsp cornstarch
3 tbsp soy sauce

Cut lamb into 1 1/2″ cubes. Heat pressure cooker, add canola oil and brown meat. Add onion and celery and brown lightly. Add mushroom liquid, seasoning and beef stock or beef bouillon. Close cover securely. Cook 15 minutes, Cool cooker at once. Add bean sprouts, pineapple and mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until thickened, stirring carefully. Serve over chow mein noodles or steamed rice.

1 tbsp butter
2 tbsp curry powder
1 clove chopped onion
1 clove of garlic, minced
3 1/2 pounds lamb, cut into 1″ cubes
2 tbsp flour
2 tsp salt

Combine butter, curry powder, onion and garlic in 8 cup baking dish. Heat in moderate oven (350° F) for 15 to 20 minutes, stirring once after butter melts. Stir meat and celery into curry mixture; toss to mix well. Drain syrup from pineapple into 4 cup measure; add water to make 2 cups. Stir in flour and salt; stir with pineapple into lamb mixture. Cover and bake for 1 hour and 30 minutes or until tender. Recipe makes 4 servings Curried Lamb with Pineapple.

2 tbsp melted butter
1/4 cup brown sugar
1 tsp curry powder
2 tbsp peach syrup
1 pound boneless lamb cubes
29 ounces cling peach halves
8 1/2 ounces pineapple slices
8 maraschino cherries
2 bananas, each cut into 4 chunks

Combine butter, sugar, curry powder and peach syrup; mix well. Arrange lamb on 4 skewers. Grill 4″ from coals for 20 to 30 minutes, turning and basting with butter mixture. Arrange fruit on 4 skewers, Grill with meat for last 10 to15 minutes, turning and basting with butter mixture. Recipe makes 4 servings of Fruited Lamb Kabobs.

4 shoulder lamb chops, 1 inch thick
flour
salt and pepper
3 tbsp butter or margarine
8 1/2 ounces pineapple, drained, sliced
3/4 cup orange juice
1/4 cup lemon juice
2/3 cup dry white wine
1/2 cup dark seedless raisins
2 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
2 medium bananas, green tipped, cut in chunks
1/2 cup slivered toasted almonds
hot cooked rice

Dredge chops in seasoned flour. Saute in melted butter until brown on both sides. Place chops in shallow baking dish; top with pineapple slice. Combine juices, wine, raisins, sugar and spices; pour over chops. Bake uncovered at 350° F for 45 minutes, or until chops are tender, adding bananas and nuts for last 5 minutes of cooking. Recipe makes 4 servings of Mexican Lamb Chops.

4 double rib lamb chops
2 cups peaches, finely chopped
1 cup crushed pineapple
1/2 cup soft diced bread crumbs
4 tbsp brown sugar
4 tbsp melted butter

Brown lamb chops; place in baking pan. Combine peaches, pineapple, bread crumbs, brown sugar and melted butter in a pan, and heat until sugar is dissolved; pour over lamb chops. Bake lamb chops at 350° F for 20 minutes. Makes 4 servings of Lamb Chops with Pineapple.