Lamb Hawaiian Style Recipes

Steps:

• Place a grill pan over medium-low heat or preheat a gas or charcoal grill.
• Heat 2 tablespoons of the oil in an 8-inch nonstick skillet over medium-high heat. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the shallots are soft, 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Remove the pan from the heat and cool slightly.
• Combine the shallot mixture, lamb, cumin, ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Form the mixture into 8 patties each 2 1/2 inches in diameter and 1/2-inch thick. Press a cube of cheese into the middle of each patty and form the meat around the cheese to cover. Brush the patties with the remaining 3 tablespoons of oil and grill until cooked through, 5 to 6 minutes per side. Let the patties rest for 2 minutes. Place the patties in the buns and serve.

Steps:

• 1. `
• 2. Lets get all ingredients ready....
• 3. Take the boneless leg of lamp, and if it isn't tie with twine, tie it with kitchen twine or Cotton twine if you have it.
• 4. Take the fresh rosemary, get the needles off the little branches. Then cut them up in little pieces (minced) in a small bowl.
• 5. Next, add thyme and red pepper flakes, along with salt and coarse black pepper, put in same small bowl with rosemary. (Salt and pepper to taste.)
• 6. Add canola oil and stir to make a paste. Let rest!
• 7. Take and poke several holes (10) with a sharp knife to insert the garlic on the top half of the lamb (fat side down).
• 8. Next, take the herb mixture, and rub over the top side of lamb (fat side down) and down the sides.
• 9. When you have the lamb rubbed, put in the refrigerate, uncovered, for about 4 to 5 hours or overnight.
• 10. Take lamb from the refrigerator and let stand for about 1/2 to 1 hours.
• 11. Set your oven at 325 degrees!
• 12. Meanwhile, take a small roasting pan, and put a rack in side of roasting pan.
• 13. Open the pineapple with pineapple juice. Pour the juice in the bottom of roaster. Layer all the pineapples on the rack in side of roaster.
• 14. Take the red onion, peel and cut in half to where you get half slices, about 1/4-in. slices. Put on the side of pineapples around the pan.
• 15. Now, put lamb on the rack on pineapple and place in the over, UNCOVERED.
• 16. Cook, uncovered, for about 2 hours, changing position of small cooker through half way of cooking. (About an hour.)
• 17. After 2 hours of cooking, take out of oven, turn the leg of lamb over, where the fat side of lamb is facing up. This way, you can brown the fat side a little, if you want. Put back in oven.
• 18. After 2-1/2 hours, check temperature of lamb with thermometer, inserted in center of lamb and about half way down through lamp. If thermometer reads 140 or 145 degrees, turn lamb back over (fat side down), and place it back in oven.
• 19. After about 30 minutes, pull lamb out and check with thermometer. (I left my thermometer in meat where I wouldn't make to many holes in meat, and the juices want run out.) If thermometer reads 155 degrees, let lamb rest for about 5 to 10 minutes.
• 20. NOTE: Bake 20 to 25 minutes per pound of lamb to get the temperature you desired. Don't forget, during the rest, the meat will rise 5 to 10 degrees!
• 21. When lamb have rested, cut the twine off.
• 22. Place the lamb on serving platter and place pineapple and onion around lamb. Take the meat juices, and pour into a small bowl to put over top of lamb...ENJOY!!!

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.

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.

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.