Luau Racks Of Lamb
|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|
Place lamb, fat side up, in a shallow roasting pan.
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