Best 5 Hawaiian Lamb Chops Recipes

"LAMB - HAWAIIAN STYLE"

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!!!

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

MOM'S HAWAIIAN LAMB (OR PORK) CHOPS

Steps:

• Brown chops in oil and remove to a pyrex oven proof dish large enough to hold the chops.
• Add celery, onion, soy sauce, pineapple chunks, margarine, garlic powder, dried fruit and pepper to the pan and saute for a few minutes until onions get wilted and slightly browned.
• Pour this mixture on top of the chops with the celery leaves and bake at 350 for 25 minutes covered with foil.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

PANIOLO RACK OF LAMB

Steps:

• Make marinade:
• Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.
• In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.
• Prepare grill and preheat oven to 400°F.
• Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.
• Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.