Caribbean Lamb Casserole

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 green onions
• 1 1/2-2 lbs boneless lamb, cut into 1 inch pieces
• 2 tablespoons minced peeled gingerroot
• 2 tablespoons soy sauce
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon allspice
• 3 medium sweet potatoes, peeled and cut in 1/2 inch slices
• 1 large bell pepper, color is your choice
• 2 tablespoons vegetable oil
• 1 (15 1/2 ounce) can pineapple chunks in juice

Recipe

• 1 preheat oven to 425°f.
• 2 mince 2 green onions.
• 3 cut remaining onions into 2 inch pieces.
• 4 in bowl, toss minced green onions with lamb pieces, ginger, soy sauce, worcestershire, thyme, cayenne and allspice.
• 5 cover lamb and marinate 30 minutes.
• 6 in shallow 6 quart casserole, toss sweet potatoes, pepper, green onion pieces and 1 tablespoon vegetable oil.
• 7 bake, uncovered 15 minutes.
• 8 meanwhile, in large skillet, heat the remaining 1 tablespoon oil and cook lamb (reserve marinade) until browned.
• 9 pour pineapple chunks with their juice into skillet, scraping to loosen any brown bits from bottom of skillet.
• 10 pour the lamb, reserved marinade and pineapple mixture over vegetaables in casserole.
• 11 bake casserole, uncovered, 30 minutes or until lamb and vegeetables are tender, stirring once or twice.