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.
Winter is only four days away here in Victoria, so it’s time to start thinking of hearty winter casseroles. The combination of tomato sauce, vinegar, curry powder and brown sugar in this recipe reminds me of another one I make, which has pumpkin instead of the potato in it. The good thing with this recipe is that you probably have all the ingredients in the cupboard so it can be a last minute decision to make it.
This is one of Mum’s classic handwritten recipes. Firstly, it’s written on a scrap of paper that comes from the minutes of meeting she had attended and secondly it’s rather short on detail. It also has a mix of Imperial and Metric measures. I’ve rewritten it to give you a clearer idea of how it should look.
LAMB CHOPS WITH BEANS
- 750g lamb chops (any chops except loin)
- 1 teaspoon oil
- 125g bacon pieces
- 1 onion
- 1 stick of celery
- 440g can baked beans
- 1 cup water
- 2 tablespoons chopped parsley
- Salt & Pepper
Heat oil in frying pan and brown chops, remove and place in casserole dish. Cook onion and bacon in frying pan, then add to casserole. Add the other ingredients and bake in a moderate oven 180o for 1½ hours.