Many many moons ago, we had a family fave b.b.q recipe, it involved lamb breasts, tomato sauce, chutney and other tasty ingredients.............well time moves on.
A couple of weeks ago, the Darling and I took a stroll down the culinary memory lane and revisited the recipe.
Oh dear!! did we really eat that?, it was so fatty!, I could just feel the arteries clogging up!
The Darling pronounced the dish a success simply on flavour, o.k., so something had to be done.
Chose to experiment on some lamb b.b.q. chops (forequarter chops), and proceeded to cut every skerik of fat that I could away from the meat.
We had 2 chops each, by the time you cut all the fatty bits away those huge chops turm into tiny little chops
Browned them up in a pan with just a little oil, then transferred to an ovenproof dish, in a single layer with not too much room around the chops.
Half the sauce mixture was then poured over the chops and the whole thing left it to it's own devices in a moderate (180deg C) oven for about 30 mins.
Timing was a little difficult as there was a lot of coming and going and ferrying of bodies around town.
Anyway, this is the result, served it on a bed of steamed rice with coleslaw, but really it would have been better with mashed potatoes and steamed greens, if you want to stick with the b.b.q & salad idea, a potato salad and a simple green salad would be a better choice.
All up, will definitely be doing this again, maybe invite the support team for dinner, I think it would invoke some great memories.
Put the remaining half of the sauce into a steralized glass jar and keep in the fridge either as a condiment, a sauce for a meatloaf, or re-do the chops. The sauce keeps for a couple of weeks, probably longer but we've never managed to keep it for that long.
The B.B.Q. sauce recipe, before we made changes, started its life in the Australian Book of Meat Cookery printed in 1973.
That book was the family culinary bible for many years with such wonderful delights as Meatballs in Tomato Sauce, Swedish Meatballs, Veal Parmigiana, Indian Cutlets - which are not cutlets at all, but left over roast lamb, minced and shaped to resemble cutlets.
Its easy to find the much loved recipes, the splattered pages tell the tale, although strangely enough there is a section near the back of the book where the pages are in pristine condition.
OUR B.B.Q. SAUCE FOR LAMB BREASTS
2 onions, chopped
2 cloves garlic, chopped
1 dessertspoon grapeseed oil
3/4 cup tomato sauce
1/2 cup cider vinegar
2 tablespoons worcestershire sauce
1 small jar Chutney - we have always used the Rosella Brand, just habit I guess but a great chutney
1 scant tablespoon brown sugar
1 cupwater
freshy ground black pepper
Slowly caramelise onion and garlic in the oil, making sure it doesn't catch or burn, add a few drops extra oil if needed.
Add the tomato sauce, vinegar, worcestershire sauce, chutney, brown sugar, pepper and water.
Stir well and bring to the boil, reduce heat and simmer until sauce thickens slightly, approx 10 mins.
If you wish to make this as a condiment for future use, simmer until thicker and store in sterilised glass jars.
Keep in refridgerator.
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