Lamb and pineapple casserole

Great Ways with Steak and Chops, The Australian Women’s Weekly, Ellen Sinclair food editor 1974

Lamb & Pineapple Casserole 

4 lamb chump chops; 2 rashers bacon; 425g can pineapple slices; salt, pepper; 25g butter

Drain pineapple, reserve ½ cup of the syrup.

Remove rind from bacon rashers, cut rashers in half lengthways; wrap each chop in bacon rasher, secure with small wooden sticks.

Put chops in an ovenproof dish, top each with a pineapple slice.

Put a small piece of butter on each and season with salt and pepper.

Pour reserved pineapple syrup over. Cover, bake in moderate oven 60 minutes or until chops are tender.

Serve with mashed potato and broccoli.

Serves 4.