Lamb with Pineapple and Shungiku

Name: Lamb with Pineapple and Shungiku
Yield: 6
Ingredients: 2 cups of pineapple chunks (400g); 1/2 teaspoon of salt; 3/4 cup of shungiku leaves; 1/2 cup of grated carrot (90g); 1/2 teaspoon of thyme; 5 cloves of garlic; 1 medium onion (100g); 1/4 cup of olive oil (60ml); 1.3 kg lamb shoulder, cleaned

1
2 cups of pineapple chunks (400g)
2
1/2 teaspoon of salt
3
3/4 cup of shungiku leaves
4
1/2 cup of grated carrot (90g)
5
1/2 teaspoon of thyme
6
5 cloves of garlic
7
1 medium onion (100g)
8
1/4 cup of olive oil (60ml)
9
1.3 kg lamb shoulder, cleaned

Ingredients

1
2 cups of pineapple chunks (400g)
2
1/2 teaspoon of salt
3
3/4 cup of shungiku leaves
4
1/2 cup of grated carrot (90g)
5
1/2 teaspoon of thyme
6
5 cloves of garlic
7
1 medium onion (100g)
8
1/4 cup of olive oil (60ml)
9
1.3 kg lamb shoulder, cleaned

Directions

1
Preheat the oven to 250°C (very hot)
2
Microwave 1 cup of pineapple chunks, salt, shungiku leaves, grated carrot, thyme, garlic, onion, and olive oil until well combined
3
In a large baking dish, brush the lamb shoulder with this mixture
4
Cover with aluminum foil, reduce oven temperature to 180°C (medium) and bake for 30 minutes
5
Remove the foil, add the reserved pineapple, cover again, and return the lamb to the oven, basting occasionally until the meat is tender (about 1 hour and 20 minutes)
6
Remove the foil and bake for another 30 minutes to caramelize the meat and reduce the sauce
7
Transfer the lamb with the sauce to a serving dish and serve immediately
8
Each serving contains approximately 482 calories