Source: Houston Junior League Cookbook

Lamb Hawaii
This is a real treat for lamb lovers.
Serves: 6
Prep Time: 20 minutes
Cook Time: 30 minutes per pound


About 5 pounds leg of lamb, or shoulder, boned
Juice of large lemon
Salt and pepper
6 tablespoons butter, melted
1 clove garlic, crushed
1 1/2 tablespoons onion, grated
2 tablespoons parsley, chopped
1/2 teaspoon ground ginger
1 teaspoon paprika
2 teaspoons Worcestershire sauce
1 1/2 cups bread crumbs, toasted
1 cup crushed pineapple, (reserve juice)
Salt and pepper
1 cup pineapple juice

Sprinkle roast with lemon juice, salt and pepper. Let stand for 2 hours. To make stuffing, combine 3 tablespoons of the butter, garlic, onion, parsley, ginger, paprika, Worcestershire sauce, bread crumbs and crushed pineapple. Mix well. Fill cavity of meat with stuffing and close with skewers. Dust outside of roast with salt, pepper and cayenne. Roast at 425 degrees for 30 minutes per pound. Baste regularly with remaining butter combined with pineapple juice.