1 2/3 cup (200 g) 7 oz canned pineapple chunks, drained (syrup reserved) and chopped
1 tomato, skinned and chopped
2 tablespoons sultanas (golden raisins)
2 tablespoons fresh white breadcrumbs
salt and pepper
1 breast of lamb, boned
1 tomato, skinned and chopped
2 tablespoons sultanas (golden raisins)
2 tablespoons fresh white breadcrumbs
salt and pepper
1 breast of lamb, boned
method
1. Mix together the pineapple, tomato, sultanas, breadcrumbs, salt and pepper.
2. Spread the mixture on the meat, on the side from which the bones were taken, then roll up and tie into shape.
3. Wrap in foil, including some of the pineapple can syrup, or use a roasting bag.
4. Roast in a preheated cool oven 150°C (300°F) Gas Mark 2 for about 2 hours.
5. If using foil, unwrap about 20 minutes before the cooking time is completed to allow the meat to brown.
2. Spread the mixture on the meat, on the side from which the bones were taken, then roll up and tie into shape.
3. Wrap in foil, including some of the pineapple can syrup, or use a roasting bag.
4. Roast in a preheated cool oven 150°C (300°F) Gas Mark 2 for about 2 hours.
5. If using foil, unwrap about 20 minutes before the cooking time is completed to allow the meat to brown.
serving amount
serves 4
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