Caribbean Lamb Roast

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 (8 ounce) can sliced pineapple, undrained
• 2 tablespoons packed brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon ground red pepper
• 3 garlic cloves, pressed
• 1 boneless rolled lamb loin roast (about 3 pounds)
• 1 1/2 lbs peeled sweet potatoes (2-3 medium)
• 2 medium red onions
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 drain pineapple, reserving 1/2 cup juice for marinade.
• 2 combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in 1 3/4 quart colander bowl. add garlic cloves pressed with garlic press.
• 3 place roast and juice mixture in resealable plastic food storage bag. refrigerate 4 hours or overnight to marinate.
• 4 preheat oven to 350°f
• 5 using crinkle cutter, cut sweet potatoes into 2-inch slices; cut slices into quarters.
• 6 cut each onion into 8 wedges and pineapple rings into quarters.
• 7 remove roast from marinade and place in 9" x 13" baker. discard marinade.
• 8 place vegetables and pineapple around roast.
• 9 sprinkle roast, vegetables and pineapple with salt and black pepper. cover with rectangular lid/bowl. bake 1 hour.
• 10 using oven mitts, carefully remove lid/bowl, lifting away from you. continue baking 15-30 minutes longer or until thermometer registers 155f for medium.
• 11 remove baker from oven and let roast stand 10 minutes before carving. cut about two thirds of roast into thin slices.
• 12 serve immediately with vegetables and pineapple.
• 13 wrap and refrigerate remaining roast for up to 4 days for use in paradise pita pockets.