Sunday, 7 September 2014
Pineapple lamb shanks
100 Hostess Party Favourites, forward by Margaret Fulton, promoting Tupperware NSW 1971
“To ensure that your party is a memorable one two factors are common to all good hostesses. Planning and confidence. Planning is mostly a matter of timing, always allow yourself sufficient time to purchase the necessary ingredients for each dish, time to prepare them and time to cook, prepare the tables and dress at least 15 minutes before you receive your guests.
Confidence: Every hostess likes to serve their guests with something new and original. You can be confident of serving these recipes and ensuring that your party will be a memorable one.”
Pineapple Barbecued Lamb Shanks
8 lamb shanks, not sawn; 1 x 440g can pineapple slices
Marinade: 1 cup pineapple juice; 2 tspn curry powder; 2 tblspn brown sugar; 1 clove garlic, crushed; 1 tspn salt; freshly ground black pepper; 2 tblspn salad oil
Make certain shanks are from the forequarter of the lamb. Wipe shanks with a damp cloth and place them in a single layer in a glass, earthenware or enamel dish. Mix marinade ingredients, adding to them the liquid drained from the pineapple slices. Pour marinade over shanks and marinate for at least 4 hours, turning them occasionally, To barbecue, place shanks over glowing coals and cook for 25 – 30 minutes, turning often and basting with marinade. Place pineapple slices on barbecue 5 minutes before shanks are cooked.
TIME 25 – 30 minutes
GARNISH WITH barbecued pineapple slices
SERVE WITH salad and French bread and butter.