Thursday, 3 May 2018
Grilled pineapple with lamb shanks
The Australian Book of Meat Cookery, sponsored by the Australian Meat Board, recipes by Tess Mallos, Photographs by Norman Nicholls, Sydney 1970
Pineapple Barbecued Lamb Shanks
8 lamb shanks; 1 x 12oz (350g) or 30oz (850g) tin pineapple slices
Marinade: 1 cup pineapple juice; 2 tsp curry powder; 2 tblsp brown sugar; 1 clove garlic, crushed; 1 tspn salt; freshly ground black pepper; 2 tblsp salad oil
Make sure shanks are from the forequarter of the lamb. If you have difficulty obtaining shanks, order well ahead or save them in your freezer from shoulders and forequarters which you may purchase. Wipe shanks with and 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. (Store slices in an air-tight plastic container in refrigerator until barbecue time). 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