Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, lamb pops with pineapple juice marinade. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Lamb pops with pineapple juice marinade is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Lamb pops with pineapple juice marinade is something that I have loved my entire life.
Lamb pops with pineapple juice marinade danjiggly Atlanta, Georgia. Be the first to review this recipe. Also has soy sauce, red wine vinegar, brown sugar, salt, and garlic powder. In a medium saucepan, combine the pineapple juice, vinegar, onion, chipotle and coriander and cumin seeds.
To get started with this recipe, we must first prepare a few ingredients. You can have lamb pops with pineapple juice marinade using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lamb pops with pineapple juice marinade:
- Get 1 lamb ribs (has 8 ribs)
- Make ready 1/2 green bell pepper
- Get 1/2 red bell pepper
- Make ready 1/2 white onion
- Prepare 1 sprig of rosemary
- Prepare 2 cup of pineapple juice
- Get 1 garlic, salt, and pepper to taste
- Get 2 table spoons of olive oil
- Make ready 1 table spoon of sugar
In a small saucepan over medium heat, mix pineapple juice, brown sugar, garlic, and soy sauce. Remove from heat just before the mixture comes to a boil. An enzyme in the fruit, called bromelain, softens the meat by dividing proteins like collagen (and also imparts a rich and tangy flavor). The same process is also what makes your tongue feel strange after eating too much pineapple.
Steps to make Lamb pops with pineapple juice marinade:
- Place lamb in a large bowl season with garlic, salt, and pepper add sprig of rosemary
- Add pineapple juice and let it marinade for 24hours (if you do not want to wait that long just let all ingredients reach room temperature)
- In a deep skillet add olive oil once it heats up add chopped red pepper, green pepper, and onion into the pan as the onions and peppers cook down add sugar.
- Sear lamb for 4 minutes pour the rest of the marinade over lamb and bake at 400°F until the internal temperature reaches 145
- Remove from oven and Let the meat rest for about 5 before serving. Hope you enjoy!!
An enzyme in the fruit, called bromelain, softens the meat by dividing proteins like collagen (and also imparts a rich and tangy flavor). The same process is also what makes your tongue feel strange after eating too much pineapple. That canned pineapple juice isn't good for just piña coladas. Here it's combined with soy, vinegar and garlic in the tastiest marinade for pork, chicken, beef and even swordfish and salmon. I like to use my immersion blender, but an upright would work well too.
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