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Saturday, 29 December 2012

Tropic Isle Lamb


This useful diagram comes from an edition of the “New Australian Cookery Illustrated”. My copy is missing the first couple of pages so I can’t say who wrote it or in what year, but it was well thumbed by my mother probably in the 50s and 60s.

One of our local butchers especially prepared the lamb for this recipe. I had never eaten corned lamb before, only corned beef which is one of our family favourites. The meal was just as enjoyable, Anne.

Tropic Isle Lamb
440g can Golden Circle Sliced Pineapple, corned leg of lamb, 2 tblspns chopped raisins, ¼ cup vinegar, cloves, peppercorns, pinch cinnamon.
Simmer lamb in usual way until fork tender. Drain and transfer to casserole. Drain syrup from pineapple into saucepan, cur one slice pineapple and add to syrup together with raisins, vinegar, cloves, peppercorns and cinnamon. Simmer for 10 minutes and then spoon over lamb. Arrange pineapple slices on leg and bake in moderate oven (180° C) about 30 minutes, basting occasionally with syrup from bottom of dish. Serve with boiled new potatoes, buttered peas and baby carrots.

1 comment:

  1. We love corned beef here too Anne, especially the next day cold on sandwiches. Fresh white bread, butter and lots of pickles. Yum. It is stinking hot here in Perth - even the thought of cooking this at the mo is making me hotter! Will def try it down the track when we get a cool spell (which better be soon! We've had at least a week of temps above 39, many over 40!)
    Happy new Year to you and your side-kick btw x

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