Pineapple Lamb Islander
|Lamb leg||4 Pound (1 Leg)|
|Canned pineapple slices||30 Ounce, quartered (1 Large Can)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Sauterne||1⁄2 Cup (8 tbs)|
|Cooking oil||3 Tablespoon|
|Seasoned salt||2 Teaspoon|
|Prepared mustard||1 Tablespoon|
|Mint sprig||2 , bruised|
|Garlic||2 Clove (10 gm), halved|
|Canned onions||12 Small|
|Plum tomatoes||12 Small|
Trim fat from lamb; cut lamb into 1 1/2-inch cubes.
Drain pineapple; reserve 1/2 cup syrup.
Combine reserved pineapple syrup with lemon juice, vinegar, catsup, sauterne, oil, salt, mustard and oregano.
Add mint and garlic; combine with vinegar mixture thoroughly.
Stir vinegar mixture into lamb; refrigerate, covered, for several hours or overnight.
Remove mint and garlic.
Thread 4 lamb cubes on each skewer.
Grill over hot coals until lamb is brown on outside and faintly pink inside.
Brush with marinade frequently, turning often.
Thread pineapple on end of skewer, just before lamb is of desired doneness.
Grill for several minutes, until pineapple is heated through and browned.
Thread onions and tomatoes on separate skewers; grill, brushing with marinade, until heated and lightly brown.
Calories 432 Calories from Fat 243
% Daily Value*
Total Fat 27 g41.6%
Saturated Fat 12.2 g60.8%
Trans Fat 0 g
Cholesterol 114.9 mg38.3%
Sodium 315.4 mg13.1%
Total Carbohydrates 17 g5.8%
Dietary Fiber 1.3 g5.1%
Sugars 13.9 g
Protein 28 g56.6%
Vitamin A 3.8% Vitamin C 22.3%
Calcium 2.9% Iron 15.2%
*Based on a 2000 Calorie diet