Sicilian Pineapple Lamb Roast

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary, divided
• 1 teaspoon dried sage
• 1 (4 pound) bone-in lamb shoulder roast, trimmed of excess fat
• 5 small garlic cloves, peeled and sliced
• 1 (14.4 ounce) can diced plum tomatoes
• 1 (15 ounce) can pineapple chunks, drained
• 1 large vidalia onion, thinly sliced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 40 mins

Ready Time: 2 hrs 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat the olive oil in a large skillet over a medium heat. stir in 1 tablespoon fresh rosemary and sage. place roast in the skillet, and turn to brown on all sides. transfer to a roasting pan.
• pierce holes in top of roast using small knife, and insert garlic slices. pour tomatoes, pineapple, and onion slices over the roast. sprinkle with remaining rosemary, salt, and pepper.
• cover and cook in the preheated oven for 30 minutes. lower oven temperature to 300 degrees f (150 degrees c), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 145 degrees f (63 degrees c).