While this recipe is for 2 x 750g loins of boned lamb, I think it would work equally well with a piece of butterflied lamb, which is must more readily available. You could either cut a pocket in the lamb or just lay the seasoning on the top and roll it. Depending on the thickness of the lamb piece doing both might even work. Whichever way you do it the end result will taste great.
I think it’s great when you come across a recipe that can be made the day before you need it. This is a pretty simple casserole with ingredients you’d mostly have in your cupboard, but the addition of a few spices, raisins and almonds makes it a tasty dish for the family or visitors.
This is another recipe from one of the Australian Meat Board books. I think this book was put out in the 1970s and along with excellent meat recipes it also has meat cuts, roasting times and measurements. They’re great little cookbooks, long disappeared unfortunately.
This recipe was in a little cookbook put out by the Australian Meat Board back in the 1970s and I’ve been making it since those days. So it’s certainly a very tried and tested recipe. I’ve made it with the traditional eggplant, but also with potatoes – both work and both taste great.
I’m not sure which paper Mum saved this recipe from, but it says it’s a from NZ chef Kurt Sampson. He suggests serving them with a tomato chutney, mashed potato and green peas. They sound like an excellent accompaniments, although a few chips wouldn’t be bad either.
I think that cauliflower is a very versatile vegetable. Traditionally we only had it boiled or topped with a cheesy white sauce, but these days I use it in lots of different ways. Unlike broccoli it’s fairly firm and as long as you don’t cook it for too long it holds up well roasted, in curries, stir fries and stews. As we mainly eat low carb, my favourite use is as a substitute for potato on top of shepherds pie. In this recipe it’s combined with potatoes, lamb mince and spices, certainly a change from plain old boiled cauli……
Tinned pineapple has never been a favourite in my household as it’s quite sweet, but if you like meat and fruits together you should try this lamb casserole recipe. Easy to make and great on a cold night.
Unfortunately there’s no picture with this recipe, which is a shame as I think a lamb casserole with a crumble topping is a little unusual and would not only taste good, but would look good as well. It would be a good casserole to make for a group and could easily be made gluten free by simply using gluten-free plain flour.
When I’m preparing recipes to post I usually take out any comments made by the columnists who’ve originally published them, but this time I’ve left Jane O’Connor’s in. They’re wise words and her suggestions for modernizing, in this case minted peas, but also mashed potatoes are worth reading.
This recipe was on a sheet Mum picked up off the butcher’s counter back in the ’80s. She gave a copy to me and I’ve made it many times over the years. It’s a good basic lamb stew, a great family meal.
Beb's Recipe Drawer 