Key West Lamb And Pineapple Casserole

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 (2 lb) boneless lamb loin, trimmed of excess fat and cut into 1-inch slices
• 2 scallions, chopped
• 6 tablespoons peanut oil
• 2 tablespoons fresh lime juice
• 2 tablespoons worcestershire sauce
• 1 tablespoon peeled minced fresh ginger
• 1/2 teaspoon dried sage, crumbled
• 1/2 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• salt
• pepper
• 1 (16 ounce) can pineapple chunks, undrained

Recipe

• 1 in a large bowl, combine lamb slices, scallions, 2 tablespoons oil, lime juice, worcestershire sauce, ginger, sage, allspice, and red pepper flakes; toss well.
• 2 cover with plastic wrap; marinate at room temperature for 30 minutes.
• 3 pick lamb out of marinade, reserving marinade; pat lamb dry with paper towels.
• 4 preheat oven to 350°; grease a shallow 2 ½ quart casserole.
• 5 in a skillet, heat remaining ¼ cup oil over medium heat; add in lamb; brown on both sides; transfer lamb to a plate.
• 6 add onion and bell pepper to skillet; season with salt and pepper; cook/stir until softened; remove pan from heat.
• 7 arrange lamb slices in prepared casserole.
• 8 layer half the sauteed vegetables over the lamb; top with half the pineapple chunks; repeat layers.
• 9 pour pineapple juice and reserved marinade over the top; cover and bake about 50 minutes, until the lamb is tender.
• 10 may serve over hot cooked rice.