Hawaiian Lamb Chops

6 Short Loin Lamb Chops; 1/2 Cup Soft Breadcrumbs; 1/2 Cup Chopped Tomato Pulp; 1 Teaspoon Brown Sugar; 1 Dessertspoon Soft Butter; 1/2 Teaspoon Salt and Pepper; 6 Bacon Rashers; 6 well-drained Pineapple Rings.

Method: Twist chops into good shape and wrap a bacon rasher around each, securing firmly with a tooth pick. Place the drained pineapple rings in a greased baking dish and top each with a bacon wrapped chop. Combine breadcrumbs, tomato pulp, brown sugar, butter, salt and pepper, mixing well. Form into 6 patties and place one on top of each chop. Cover and bake in a moderate oven for about 1/2 hour. Remove lid or alfoil and cook for further 20 minutes, or until chops are cooked through. Arrange on a hot platter and garnish.

Source: contributed by Mrs. G. J. Russell in The Best of Everything. Compiled by the Ladies' Auxiliary of the Naracoorte Hospital (Naracoorte, 1970), p.37.

Hawaian Lamb Chops

6 short lamb chops, 1/2 cup breadcrumbs, 1/2 cup tomato pulp, 1 tspn. brown sugar, 1 dsspn. butter, 1/4 tspn. salt and pepper, 6 bacon rashers, 6 drained pineapple rings.

Method: Twist chops into good shape. Wrap a bacon rasher around each, securing firmly with toothpicks. Place pineapple rings in greased baking dish, top with chops. Combine breadcrumbs, etc. Place on top of chops. Cover. Bake in moderate oven for 1/2 hour. Remove cover. Bake a further 20 mins. or until chops are tender.

Source: contributed by Mrs. G. Johns in Urania Cookery Book. Book 3 (Adelaide: n.d. [reprint with errata of 1976 edition]).