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Lamb Roast with Pineapple Glaze
Lamb Roast with Pineapple Glaze Eileen Goltz | Meat
2 hours, 15 minutes 35 minutes
1 hour, 40 minutes
8 to 10 servings

  • 1 roast, bone in, about 6 lbs.
  • 2 teaspoons salt
  • Dash pepper
  • 1 (20 oz.) can sliced pineapple in syrup
  • ¼ cup sugar
  • 1 Tablespoon cornstarch
  • Dash salt
  • 1 egg yolk, lightly beaten
  • 2 Tablespoons margarine

  1. Preheat oven to 325°F.
  2. Rub the roast with salt and pepper. Place the roast, fat side up, on a rack in shallow roasting pan.
  3. Roast, uncovered for about 15 to 20 minutes per pound, until meat thermometer registers an internal temperature of 140 to 150°F.
  4. Meanwhile, drain pineapple, reserving syrup. Add water to syrup to make 1 cup of liquid.
  5. Combine sugar, cornstarch, and salt in a small saucepan; add pineapple liquid. Cook over medium-low heat, stirring constantly, until thickened.
  6. Stir a small amount of the hot mixture into the lightly beaten egg yolk; return egg to the hot mixture in saucepan. Continue cooking and stirring for 1 minute. Stir in margarine.
  7. Arrange 3 or 4 pineapple slices on the roast and spoon on some of the sauce to glaze; roast 10 minutes longer.
  8. Cut remaining pineapple into chunks and add to sauce; serve with roast.