To be honest I can’t really see anything Polynesian in this recipe, but I think the marinade does sound tasty. You get much the same result if you use a casserole dish instead of the oven bag, but the good thing is you don’t have to wash it afterwards.
Lamb is such a versatile meat. You can roast it, casserole it, grill and bbq it, whatever you have the time or the taste for. The page of lamb recipes that Mum kept from July 1997 showcases this versatility. This recipe give a basic lamb chop a real lift and makes a change from just eating it with tomato sauce.
It’s a cold, windy winter’s day here in Melbourne today, so this Shepherd’s Pie sounds like the ideal meal for tonight. This recipe is a bit different as the topping is rice, cheese and cream instead of the traditional potato. It comes from a Women’s Weekly Rice and Easy supplement Mum pulled out and kept back.