Recipe: BBQ Herb Lamb (with marinade using pineapple juice, 1960's)

BBQ HERB LAMB

4 to 8 rib, loin or shoulder lamb chops or lamb steaks, cut 1-inch thick
1/2 cup oil
3/4 cup pineapple juice
1/4 teaspoon dried rosemary
1/4 teaspoons dried thyme
1/4 teaspoon dried marjoram
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped onion
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon salt

Slash fat edge of meat. Place in shallow glass dish.

Mix remaining ingredients thoroughly. Pour over meat; cover. Let stand in refrigerator several hours or overnight. Turn 1 or 2 times.

WHEN READY TO COOK:
Drain thoroughly; discard marinade. Cook about 3-inches above hot coals. Allow about 10 minutes on each side.

Makes 4 servings
Source: Recipe pamphlet: Nancy Carter Suggests New Recipes for Cook-Out Meals, Colonial Stores Incorporated, Atlanta, Georgia, June 1960