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Luau Racks Of Lamb Recipe
|Lamb racks||5 Pound (Two 2 1/2 Pounds Each Pieces)|
|Pineapple/One can of 1 pound 4 ounce sliced pineapple, packed in its own juice||3 Pound (1 Piece)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Soy sauce||1 Teaspoon|
Serving size: Complete recipe
Calories 9361 Calories from Fat 7036
% Daily Value*
Total Fat 782 g1203.6%
Saturated Fat 344.2 g1721.1%
Trans Fat 0 g
Cholesterol 1720 mg
Sodium 1592.9 mg66.4%
Total Carbohydrates 238 g79.4%
Dietary Fiber 19.8 g79.1%
Sugars 189.1 g
Protein 328 g657%
Vitamin A 15.9% Vitamin C 1084.8%
Calcium 63.3% Iron 139.6%
*Based on a 2000 Calorie diet
Insert a meat thermometer into thickest portion of meat without touching bone.
Roast, uncovered, in a 375° oven for about 45 minutes or until meat thermometer registers 125°.
Meanwhile, peel and core pineapple; cut crosswise into 1/2-inch-thick slices.
In a blender or food processor, puree 2 of the slices, then strain mixture to obtain 1/3 cup juice.
In a 1-quart pan, stir together juice (or reserved liquid), sugar, mustard, ginger, and soy.
Bring glaze to a boil; set aside.
When lamb has reached an internal temperature of 125°, arrange fruit around meat; brush meat and fruit with glaze.
Continue to roast, basting often with remaining glaze, until meat thermometer registers 145° for medium-rare or degree of doneness preferred