Remove lamb from the marinade and leave any onions on that stick to the meat.
I know lamb chops are an expensive cut of meat and what would be more disappointing than to over marinate and have them.
These zesty lamb pops will be a big hit!
You can cook Lamb pops with pineapple juice marinade using 9 ingredients and 5 steps. Here is how you cook Lamb pops with pineapple juice marinade.
Ingredients of Lamb pops with pineapple juice marinade
- Prepare 1 of lamb ribs (has 8 ribs).
- Prepare 1/2 of green bell pepper.
- You need to prepare 1/2 of red bell pepper.
- Prepare 1/2 of white onion.
- You need to prepare 1 of sprig of rosemary.
- Prepare 2 cup of of pineapple juice.
- Prepare 1 of garlic, salt, and pepper to taste.
- You need to prepare 2 of table spoons of olive oil.
- You need to prepare 1 of table spoon of sugar.
But since they are small, you'll want to double or triple the recipe for a larger crowd. To make the marinade, combine the garlic, lemon zest, lemon juice, cumin, coriander, paprika, cardamom, cinnamon, olive oil, salt, and pepper in a small bowl and mix well. Pineapple juice is one of those items that has an enzyme called Protese that tenderizes meat quickly. Fresh pineapple juice or pulverized fresh pineapple is mandatory.
Lamb pops with pineapple juice marinade instructions
- 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!!.
This Greek-style marinade can be applied to any meat but is particularly good on lamb. The process of marinating imparts flavor to the meat while often tenderizing tougher cuts. Add the lamb chops to the marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Set the bag aside at room temperature for about half an hour.
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