I find that onion, pineapple, potatoes, etc cooked or marinated with the lamb absorb the off flavors. Therefore, I toss the vegetables and fruit after marinating and cooking.

Mood: slow cooked - savory - potluck - dinner party
Prep Time: 10 min
Rest Time: 720 min
Cook Time: 480 min
Makes: 6.0 servings

    Food Stuffs
  • 3-1/2 lbs lamb
  • 5 cloves garlic
  • pineapple juice
  • orange juice
  • 1 Vidalia onion
  • 1 pineapple
    Seasonings
  • salt
  • pepper
  • mint leaves
  • rosemary
    Equipment
  • slow cooker
  • gallon freezer bag
  • knife
  • cutting board
    Steps for Completion
  1. Cut crisscrosses into the meaty part and push garlic in.
  2. Chop up the mint leaves, rosemary, pineapple, and onion. Save half for the marinade and half for the slow cooker.
  3. Put the meat in the freezer bag along with the salt and pepper and half the mint leaves, rosemary, pineapple, and onion.
  4. Fill the bag with the pineapple and orange juice but not too much that it doesn't close properly. Marinate the meat in the fridge for 12 to 24 hours.
  5. Add about 0.5 inch of pineapple juice and orange juice and add the spices to the slow cooker. Put just the meat in the slow cooker from the marinating bag and cook for 8 hours.