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Lamb Luau

Tummy.Tucker's picture
Ingredients
  Lean lamb riblets/Breast of lamb, cut in 2-inch pieces 2 1⁄2 Pound
  Bouillon 1 Cup (16 tbs)
  Onion/2 teaspoon dried minced onions 2 Tablespoon, minced
  Garlic 1 Clove (5 gm), minced
  Powdered ginger 1 Teaspoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Artificial sweetener 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 325°F.
2) Cut the lamb in bite size pieces.
3) In a bowl, mix together bouillon, onions, garlic, ginger, soy sauce, vinegar and sweetener.
4) Place the meat in a glass bowls.
5) Pour the bouillon mixture over the lamb to marinate.
6) Cover the bowl with a plastic film and place it in refrigerator for 24 hours to marinate, turning in regular intervals.

MAKING
7) Pour off the marinade and reserve the marinade.
8) In a heated non-stick pan, brown the meat evenly from all the side.
9) Arrange the meat on the rack in a baking pan and baste with marinade.
10) Bake for 50 minutes, or until meat is tender.
11) Baste the meat with marinade in regular intervals.

SERVING
12) Serve hot with fresh mint chutney and yoghurt, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Occasion: 
Thanksgiving
Ingredient: 
Lamb
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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