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.
As you can see the full title of this recipe from the Australian Meat and Live-Stock Corporation is ’24 minute Speedy Mexican Lamb’, a bit long I thought so I’ve shortened it. The good thing is that it’s quick to make. I think the recipe card was put out by the Corporation in the late 1980s, whenever it was, Mum and I both seem to have collected quite a few from our butchers’ counters.
I’ve already posted a recipe for Pumped Leg of Lamb, but instead of boiling the meat this recipe bakes it in dough and then coats it with a marmalade glaze. That makes it a bit more work, but the result could be quite good. Although the original recipe suggests either mutton or lamb, pork would also work very well.