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.
This recipe was published by the Women’s Weekly in August 1992. Veal was more popular back then and wasn’t as expensive as it is now. I make a similar roast using beef so I think you could substitute beef or even lamb as the main meat and you change the minced veal as well.
Back when this recipe was published if you didn’t want the hassle of boning the shoulder of lamb yourself you’d have had to ask your butcher to do it for you. Now supermarkets sell them already done – that’s real progress for you…….
This recipe is from a Women’s Weekly Let’s Go Greek supplement. I tend to think of kebabs as mainly being cooked on the barbeque, but this recipe cooks them in a pan and then the oven with the marinade poured over at the end. It makes them an all year round feast, not just for summer barbeques.