Caribbean Lamb With Pineapple

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs lamb tenderloin, cut into 1-inch cubes
• salt
• 1 large lime, juice of
• 3 teaspoons tabasco habanero sauce, divided
• 1/2 teaspoon dried oregano leaves
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 large garlic clove, sliced thin
• 1 (16 ounce) can diced tomatoes
• 1 cup beef broth or 1 cup chicken broth
• 1/4 cup raisins
• 1 large lime, zest of, grated
• 2 cups fresh pineapple chunks or 2 cups canned pineapple chunks
• 1/4 cup rum

Recipe

• 1 season lamb with salt.
• 2 combine lime juice, 2 teaspoons tabasco habanero sauce and oregano, and drizzle over lamb, toss until well mixed.
• 3 cover and refrigerate about 1 hour.
• 4 heat olive oil in a large skillet over medium heat, add lamb and cook until lightly browned, 5 to 7 minutes.
• 5 transfer lamb to a shallow baking dish.
• 6 add onion to skillet with drippings and place over medium heat, cook 5 minutes or until onion is tender.
• 7 add garlic and cook 30 seconds.
• 8 stir in tomatoes, broth, raisins, lime rind and remaining 1 teaspoon tabasco habanero sauce and cook 5 minutes longer, then pour over lamb.
• 9 cover lamb and bake in a 350 degree oven for 20 minutes.
• 10 meanwhile, combine pineapple and rum in a small saucepan over medium-high heat and cook 5 minutes or until liquid is reduced by half.
• 11 spoon pineapple over top of lamb and bake, uncovered, 5 minutes longer.