2007RecipeBook

®

Easy. Any Day.australian lamb for all seasons

introduction

spring

summer

autumn

winter

cooking guide

handling and storage

index

1

3

9

15

21

24

24

25

This publication is published by Meat and Livestock Australia Limited ABN 39 081 678 364 (“MLA”). Where possible, care has been taken to ensure the accuracy of information in this publication. However, MLA does not accept responsibil-ity for the accuracy, completeness or usefulness of the information or opinions contained in this publication. MLA disclaims all warranties and representations with regard to this publication, including all implied warranties of merchantability and fitness for particular purpose, and all representations concerning the cooking time or temperature, quantity or type of ingredient, use of or type of equipment, and preparation or cooking methods for any and all recipes set forth herein. Readers hereby disclaim reliance upon any such representations by MLA and shall rely on their own enquiries concerning information set forth herein when making decisions concerning their interests. Reference herein to any specific commercial products, process, or service by trade name, trademark, manufacturer, or otherwise, does not necessarily constitute or imply its endorsement, recommendation, or favoring by MLA. Reproduction in whole or in part of this pub-lication is prohibited without the prior written consent of MLA. © 2007

Any day of the week, any month of the year, Australian lamb is perfect for every season.

About the Chef

Sally James is an award-winning Australian author, educator,

cook and television host whose recipes and works have won

international acclaim for food/wine pairing, health and creativ-

ity. She has written 12 books, including Simply Healthy, winner

of the prestigious World Cookbook Award, Versailles, France,

1999; Fresh and Healthy, winner of the 2001 IACP International

Health Cookbook Award; and Escape to Yountville—Recipes for

Health and Relaxation from the Napa Valley.

Sally has appeared on the Food Network, has been featured in Cooking Light and Savor Wine

Country magazines, and has been a guest chef/lecturer for Disney's Epcot Food and Wine Festival,

the American Heart Association, The Culinary Institute of America, the American Food Institute of

Food and Wine and Johnson & Wales Universities across the United States. Married to an American

and based in Napa Valley, California, she continues to work toward educating American audiences

about Australian cuisine and making good eating more accessible and enjoyable.

made simple

Lamb dishes have long been linked with special occa-

sions, family celebrations and holiday traditions. Why

not bring the same sentiment to the table for casual meals

as well? Australian lamb makes the perfect complement

to informal gatherings with family and friends. The deli-

cious taste and variety of cuts are ideal for a range of

dishes as diverse as the Australian Outback itself. You

might say lamb reflects our laid-back culture and relaxed

approach to casual dining.

All-natural Australian lamb is raised in lush pastures—

with no artificial additives or hormone growth pro-

motants—so it’s a healthy choice for your family and

guests. Best of all, you don’t have to be a master chef

to add Australian lamb to your midweek menu. Easy.

Any Day. takes you step-by-step through a collection of

simple recipes you can prepare for special occasions or

down-to-earth dining year round.

So go on, make a lasting impression. Add delicious vari-

ety—and simple sentiment—to your everyday meals

with Australian lamb.

remarkable meals

easy. any day. | �

From love in the air to tender blossoms in the garden, spring ushers in plenty of reasons to celebrate with loved ones. It’s also a great time to renew your sense of adventure. Start with Australian lamb—the perfect seasonal fare to put a smile on everyone’s face. Try these deliciously simple recipes for Easter dinner, Passover and memorable everyday meals.

Easy in Spring

moroccan-style australian lamb kabobs with red pepper pureemAkes 12-14 kAbobS | PreP 30 MINUTES | Cook 10 MINUTES

LAmb

1 ½ pounds Australian lamb leg, bone-

less, diced

3 shallots

1 lemon, cut in quarters lengthways

then sliced

olive oil, for cooking

metal skewers

sPiCe rub

½ teaspoon cumin seeds

½ teaspoon coriander seeds

¼ teaspoon cardamom powder

½ teaspoon coarsely ground black

pepper

1 clove garlic, crushed

2 tablespoons olive oil

1 teaspoon lemon zest

red PePPer Puree

2 red peppers, cut in half lengthwise,

seeds removed

1 tablespoon red wine vinegar

1 tablespoon olive oil

salt and pepper, to taste

to serve

pita bread and lettuce

1. Simmer shallots in boiling water for 2-3 minutes, cool, then cut bulbs into quar-ters or thick slices. Set aside.

2. To prepare the spice rub, dry toast cumin and coriander seeds in a non-stick pan until aromatic. Transfer to mortar and pestle or coffee grinder and crush. Add the remaining ingredients and mix well. Massage over lamb pieces. Cover and allow flavors to infuse for 30 minutes.

�. To prepare the red pepper puree, place the peppers, skin side up, on an oven tray and roast or broil until skin starts to blis-ter and blacken. Place in a bag until cool enough to handle. Remove skins and chop roughly. Place in blender with vin-

egar and oil, process to a smooth paste. Season to taste and set aside.

4. Thread the lamb, lemon and shallot slices alternatively onto skewers (if using bamboo, presoak for 20 minutes or cover exposed ends with foil). Grill or barbecue until browned and cooked to medium rare, about 3-4 minutes each side, brush-ing occasionally with oil.

Serve kabobs and puree with pita bread and lettuce.

sPeed it uP: cook the shallots the day before and skip the flavor infusing step – it will still taste great!

4 | spring

caramelized australian lamb chops with grilled rosemary carrotsserves 6 | mArinAte 30 MIN | Cook 30 MIN

LAmb

12 Australian lamb shoulder chops

mArinAde


1 tablespoon Worcestershire sauce

(or red wine vinegar)

2 tablespoons dark brown sugar

2 teaspoons honey mustard

1 tablespoon lemon juice

CArrots

1 bunch baby carrots, trimmed and

peeled, leaving ½ inch of stalks



2 teaspoons fresh rosemary, finely

chopped

2 tablespoons currants


to serve

barbecued potatoes or bread

green salad, chilled Australian beer

1. Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refrigerate for at least 30 minutes for flavors to infuse.

2. Drain excess marinade and cook lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.

�. To prepare the carrots, place all ingre-dients in plastic bag and toss. Wrap car-rots in foil and place on the grill with the lamb, turning pouch occasionally until carrots are cooked as desired.

Serve lamb over grilled carrots, and side with barbecued potatoes, a green salad, bread, and chilled Australian beer.


porcini-crusted australian lamb rib chopswith fresh pea, mint and feta saladserves 4 | PreP 10 MIN | set 30 MIN | Cook 10 MIN

LAmb

12 Australian lamb rib chops

extra virgin olive oil

¼ cup dried, sliced porcini or preferred

dried mushrooms

2 leaves fresh basil, torn

½ cup cubed crusty bread

salt and freshly ground pepper, to taste

PeA sALAd

1½ cups fresh (or frozen) peas

3 tablespoons crumbled feta cheese

½ cup fresh mint leaves, torn

1 lemon

sPeed it uP: crumb the chops the night before and you'll have this delightfull meal on the table in 20 minutes!

1. To prepare the lamb, brush generously with olive oil and salt and pepper to taste. Place dried mushrooms, basil and bread in a food processor and process to a fine crumb. Transfer to plate or bowl and press the lamb firmly into the crumb to form a crust. Cover and refrigerate 30 minutes (or overnight) to set crust.

2. Heat enough oil in a non-stick pan to cover the base. Sauté chops, a few at a time, over medium high heat until golden brown and medium rare, about 10 min-utes total, or until cooked as desired. To test, press gently with finger. The meat

should be firm but springy. Keep warm in a low oven.

�. To prepare the pea salad, while the lamb is cooking add peas to pan of boil-ing, salted water and cook for 30–40 sec-onds. Drain, rinse with cold water and transfer to a bowl. Add feta cheese, mint leaves, a squeeze of lemon, and 1 table-spoon of olive oil. Toss well, crushing peas slightly.

Serve lamb chops and pea salad with additional lemon and olive oil on the side.

� | spring

australian lamb loin with blood orangesauce and white bean pureeserves 4 | PreP/Cook 35 MIN

LAmb

2 Australian lamb eyes of loin


1 teaspoon green or white peppercorns,

crushed

1 clove garlic, crushed

2 teaspoons finely grated blood orange or

lemon zest

White beAn Puree

1 large potato, peeled and diced

1 15-ounce can white beans, drained and

rinsed

¼ cup milk

3 basil leaves, slivered

salt and freshly ground black pepper

sAuCe

½ cup blood orange juice (if unavailable,

use valencia or navel)

¼ cup white wine

2 tablespoons red wine or raspberry vinegar

2 teaspoons brown sugar

to serve

steamed spinach

1. Remove sinew from lamb and brush with 2 tablespoons olive oil. Season with peppercorns, garlic, and zest. Cover and refrigerate 30 minutes to marinate.

2. To prepare the white bean puree, boil potato in salted water for 10 minutes. Add white beans and boil until potato and beans are tender. Drain, reserving a few tablespoons of the water.

�. Transfer mixture to a food processor or use an immersion blender. Add milk. Puree, adding the reserved cooking water if needed for desired consistency. Season with salt and pepper to taste and keep

warm. Just before serving, stir in basil.

4. While the potato is boiling, preheat oven to 400ºF. Heat 1 tablespoon olive oil in a sauté pan on medium high Add the lamb. Cook for 1-2 minutes each side, then cook in the oven for another 3-4 minutes for medium rare, or until cooked as desired. Remove from oven, cover and rest for 5 minutes before serving.

�. To prepare sauce, combine blood orange juice, wine, vinegar, and sugar in the sauté pan used for the lamb and bring to a simmer. Cook until thickened to a sauce, about 8-10 minutes.


australian lamb loin with zucchini, walnut and caper couscous serves 4 | PreP/Cook 35 MIN

LAmb

8 Australian lamb loin chops, trimmed

olive oil


CousCous

1 cup couscous

1 cup chopped parsley

¾ cup walnuts, toasted and finely

chopped

¼ cup olive oil

2 tablespoons lemon juice

2-3 tablespoons capers, to taste

2 zucchini, chopped

sPeed it uP: Prepare the couscous the day before, cover and refrigerate. Bring to room temperature, then toss with the herb, nut mixture just before serving.

1. To prepare the couscous, in a small saucepan bring 1 cup lightly salted water to a boil. Add couscous and remove from heat. Stand, covered for 10 minutes or until liquid is absorbed. Fluff with fork to separate grains then set aside.

2. Place parsley, ½ cup of the walnuts, oil, and lemon juice in a food processor or blender and pulse on-and-off to make a coarse paste. Reserve 2-3 tablespoons for the lamb, and toss the remainder through the couscous, along with capers and ¼ cup walnuts.

�. Preheat oven to 450ºF. Brush lamb chops generously with oil and season

with salt and pepper. Pre-heat frying pan over high heat, add chops and cook for 2 minutes, turn and cook for another minute.

4. Place pan in oven and cook 3-4 min-utes further for medium rare and the meat is still springy when pressed.

�. Just before serving, pan fry or blanch zucchini in water for 1-2 minutes or until just tender and toss through the couscous.

�. Remove from oven and toss chops with the reserved parsley and walnut mixture.


Every nose in the neighborhood knows it’s cookout season. So pull up a chair and kick back for a summer’s worth of taste sensations. Throw some Australian lamb on the Barbie and pair it with a lively libation. Maybe kabobs and a crisp Chardonnay? Or a rack with robust Australian Red! Whatever creative combo you put together, you’re sure to make warm memories that linger with family and friends.

Easy in Summer

pan-fried lamb loin chops with tomato and mozzarella saladserves 4 | PreP/Cook UNDEr 30 MINUTES

LAmb

8 Australian lamb loin chops, trimmed


olive oil

sALAd

1 pound cherry or grape tomatoes,

halved

1 cup diced fresh mozzarella (try the

buffalo milk variety for a real treat)

4 radishes, very finely sliced

6 leaves fresh basil, torn

tomAto-mustArd dressing


2 tablespoons sherry vinegar

1 teaspoon whole-grain mustard

1. To make the dressing, grill 3-4 toma-toes until just soft and place in a blender with 2 tablespoons of olive oil, 1 table-spoon sherry vinegar and mustard. Pulse to combine. Set aside.

2. Now, start the salad. In large bowl, combine tomatoes, cheese, radishes, and basil. Toss with remaining oil and vinegar. Season to taste and set aside.

�. Brush chops generously with oil and season with salt and freshly ground pep-per, to taste. Cook over medium to high heat on a barbecue or grill for 2-3 min-utes each side for medium rare, or until cooked as desired.

Serve chops with the salad and drizzle with tomato-mustard dressing.

10 | summer

LAmb

2 Australian lamb racks, frenched

2 sprigs rosemary with long, thick stalks

2-3 tablespoons olive oil

salt and white pepper, to taste

metal skewers

berry JAm

1 cup blackberries

½ cup blueberries or seasonal berries

¼ cup full bodied red wine, such as

Cabernet or Shiraz

¹⁄³ cup sugar, or to taste

½ teaspoon cracked black pepper

to serve

steamed green beans

1. Preheat covered grill to medium high. Cut lamb racks in half, making 2 racks of 4 chops. To make a hole for the rose-mary, insert metal skewer through cen-ter of each rack. Trim rosemary stalks of excess leaves, thread through lamb, leaving about half an inch at the end so it can be easily pulled out. Brush rack generously with oil and season to taste.

2. Place lamb on the grill and brown on all sides, then pull down the cover and continue to cook on medium heat for 10-12 minutes for medium rare, or until lamb is cooked to preference.

�. If cooking indoors, preheat oven to 375°F. Heat oil in pan and sear lamb on all sides over high heat. Transfer to the oven and roast, uncovered, for 12-15 minutes.

4. Remove lamb from grill, cover loosely with foil. Allow to rest for 5 minutes and

then remove rosemary stalks. Cut each lamb rack into 2-chop portions.

�. For the jam, place berries, wine, sugar, and pepper in a small saucepan and heat, mashing the berries, until mixture starts to simmer. Cook over medium low heat about 15-20 minutes, until a jam consistency. Set aside. Jam can be served warm, or made a day ahead and served cold.

Serve with steamed green beans, jam, and the rest of the wine from the jam.

rosemary rack of australian lamb with berry jamserves 4-6 | PreP 20 MIN | Cook 12-15 MIN | rest 15 MIN

sPeed it uP: Make the jam and skewer the lamb the day before for a speedier dish!

easy. any day. | 11

australian lamb panini sandwichwith fresh beet relishserves 4 | PreP/Cook 35 MIN

LAmb


1 teaspoon oregano leaves

olive oil for cooking

salt and freshly ground pepper

fresh beet reLish

1 tablespoon sesame seeds

2 baby beets, or 1 large beet, peeled and

grated

3 tablespoons red wine


1 teaspoon brown sugar

diLL yogurt

¹⁄³ cup plain yogurt

2 tablespoons fresh dill, finely chopped

1 tablespoon lemon juice

to serve

4 panini or preferred bread rolls, halved

mustard, butter, lettuce

1. First prepare the beet relish, toasting sesame seeds in a small pan, shaking until seeds are golden brown. Add remaining ingredients and cook on medium to low heat for 3-4 minutes or until beets are softened and liquid is nearly evaporated. Transfer to a bowl, cover and chill.

2. To prepare the dill yogurt, combine ingredients and refrigerate. This and the beet relish can be made a day ahead if preferred.

�. Remove sinew and season lamb with salt, pepper and oregano. Preheat grill or barbecue. Brush lamb with oil. Grill for

2-3 minutes each side, or until springy to the touch. Transfer to a plate, cover with foil and rest 5 minutes.

4. Grill halved panini rolls and spread with mustard. Top with the lettuce, then lamb, either whole or thickly sliced.

Top with the beet relish and yogurt, close the roll and enjoy.

sPeed it uP: Make the beet relish ahead of time! In an air-tight container, the relish can be stored in the refrigerator for up to a week.

12 | summer

LAmb



¾ pound green beans, lightly blanched

and refreshed in chilled water

12 fingerling potatoes, halved and boiled

until tender

¹⁄³ cup niçoise or black olives

2 hard boiled eggs, quartered

dressing

2 tablespoons extra virgin olive oil

1 tablespoon Shiraz


2 teaspoons dijon mustard


australian lamb niçoiseserves 4 | PreP/Cook 15 MIN

1. Remove sinew from lamb. Heat oil in non-stick pan over medium heat. Sauté lamb for 2-3 minutes each side for medi-um rare. Cover with foil and allow to rest 5-10 minutes.

2. Whisk all dressing ingredients togeth-er, season with salt and pepper to taste. Reserve 1 tablespoon.

�. Add beans, potatoes and olives to dressing. Gently toss to coat vegetables.

To serve, slice lamb across the grain. Arrange vegetables and eggs on platter or individual plates. Top with lamb and drizzle with the reserved dressing.

The lamb can also be chilled to serve as a cold salad.

easy. any day. | 1�

sliced leg of australian lambon cucumber and watercress salad serves 4-6 | mArinAte 30 MIN or oVErNIgHT | PreP/Cook 60 MIN

LAmb

1 Australian lamb leg, boneless

2 tablespoons coarse sea or kosher salt

2 teaspoons freshly ground pepper

2 teaspoons fresh oregano leaves

olive oil

sALAd

2 Persian or ½ English cucumber

½ bulb fennel (anise), white part only

2 bunches watercress, leaves separated

from roots

3 tablespoons extra virgin olive oil

1 lemon

1 teaspoon Dijon mustard


to serve

Crusty bread or baguette

Full-bodied white wine

sPeed it uP: Enjoy this delicious salad in less than 30 minutes. Cook lamb the day before, wrap in foil after the resting period and refrig-erate. Bring to room temperature and slice just before serving.

1. Remove netting and open leg of lamb. Pound to around 1-2 inch thickness. Season with salt, pepper and oregano. Cover and refrigerate for 30 minutes to 1 hour, or overnight for a more “cured” flavor.

2. Drain away excess juices and pat lamb dry with a paper towel, wiping off excess seasoning. Allow to come to room tem-perature, then brush generously with olive oil. Preheat grill or barbecue to medium high and add remaining oil. Add lamb and brown on all sides, then con-tinue to barbecue, turning occasionally for 10-20 minutes, depending on thick-ness. The lamb can be finished in a cov-ered grill or 350°F oven. Transfer to clean platter, cover loosely with foil and allow to rest for at least 10 minutes.

�. For the salad, cut cucumber and fennel in half lengthwise and slice as thinly as possible. For paper-thin slices, use a veg-etable peeler or mandolin. Place in large bowl with watercress leaves.

4. Just before serving, whisk the oil, juice of ½ of the lemon, mustard, and season to taste. Toss through the salad.

�. Place salad on large platter or individ-ual plates. Slice desired amount of lamb thinly across the grain and arrange over salad. Squeeze over extra lemon juice, or lemon-infused oil.

Serve with a dry, full- bodied white wine and crusty bread.


cranberry-marinated rack of australian lamb with almond wild rice serves 6 | PreP 30 MINUTES | Cook 10 MINUTES

LAmb

2 Australian lamb racks, frenched

salt and freshly ground pepper, to

taste

1 cup pure cranberry or pomegranate

juice

1 cup white or red wine

½ cup cranberries

1 sprig fresh rosemary


ALmond WiLd riCe

½ cup pure wild rice

½ cup sliced almonds

2 tablespoons chopped fresh oregano

leaves

juice and grated zest of ½ orange

to serve

steamed green beans

under �0 sPeedy tiP: Cook the rice and marinate the lamb the day before. Heat rice through in a pan with a little water, stock or wine, and toss with the remaining ingredients just before serving.

1. Place racks of lamb in large, deep dish. Add juice, wine, cranberries, and rose-mary. Cover and marinate 2-3 hours or overnight.

2. Remove lamb from marinade, pat dry and season to taste. Place marinade in saucepan and bring to a boil. Reduce heat and simmer until reduced to a thin glaze. Discard rosemary. Keep glaze warm.

�. For the rice, place rice in pan of cold, salted water, and bring to a boil. Cook for 10 minutes. Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl). Return to a simmer and cook for 10 minutes or until tender. Keep

warm. Just before serving, toss through the almonds, oregano, orange juice and zest.

4. While rice is cooking, preheat oven to 400°F. Heat oil in a large pan and sear lamb on all sides to brown, place in oven and cook 8-10 minutes for medium rare or until cooked as desired. Allow to rest for a few minutes before slicing into indi-vidual chops.

�. Toss rice through almonds, oregano, juice, and zest.

�. Spoon sauce over lamb and serve with rice and steamed green beans.

Break out the sweaters, get down the rake and lower the tail-gate. Fall has arrived. As the mercury takes a dip, you can bring comfort to your family with mouthwatering Australian lamb. Whether you’re all huddling up for the big game or spicing up your pre- and post-Thanksgiving dinners, these easy, melt-in-your-mouth meals will create memories that last all year long.

Easy in Autumn

1� | autumn

LAmb

4 Australian lamb shanks

2 tablespoons canola or grape seed oil

1 white onion

1 cup white wine

mArinAde

1 14-ounce can coconut milk

juice and grated zest of 1 lime

2 tablespoons Thai green curry paste

2 stalks lemon grass, tender white end

only, peeled, crushed and chopped

3 tablespoons diced fresh ginger

CiLAntro riCe

1 cup Jasmine or short grain rice

½ cup chopped fresh cilantro

2-3 tablespoons canola or grape seed oil

1 tablespoon rice vinegar

to serve

steamed snap peas

chilled Sauvignon Blanc or Chardonnay

1. Trim lamb shanks of excess fat and sinew and place in large dish. Combine coconut milk, lime juice and zest, curry paste, and half of the lemon grass and ginger. Pour over shanks. Cover and marinate in refrigerator 2-3 hours, turn-ing lamb occasionally. Drain the lamb well, pour marinade through a sieve and set aside.

2. Heat oil in large casserole dish and sauté onion with remaining lemon grass and ginger. Add lamb and brown on all sides. Add the marinade and wine and bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until cooked as preferred.

�. When the lamb is nearly cooked, prepare the rice. Place cilantro in a food processor and add oil and vinegar. Process until smooth. Add more oil, if

necessary, to make a sauce consistency. Set aside. Cook rice according to direc-tions on the package and fluff with fork. Fold through half of the cilantro dressing.

4. Spoon rice onto plates and top with lamb shank. Spoon over strained pan juices and drizzle with remaining cilantro dressing.

Great with steamed snap peas and a chilled glass of Chardonnay or Sauvignon Blanc

thai-curried australian lamb shankswith cilantro riceserves 4 | PreP 20-30 MIN | sLoW Cook 2-3 HoUrS


maple-and-apple braised australian lamb shoulder chopsserves 4 | PreP 10 MIN | Cook 1 HoUr

LAmb


salt and freshly ground pepper


1 cup apple juice

½ cup chicken stock

¹⁄³ cup maple syrup

2 tablespoons lemon juice or

cider vinegar

1 large green apple, peeled and

thinly sliced

8-10 seeded prunes, sliced

to serve

mashed sweet potato or squash

1. Trim the chops of external fat and sea-son to taste. Heat the oil in a large, heavy-based pan and sauté the chops on a high heat for 2 minutes each side or until browned.

2. Combine the apple juice, stock, maple syrup and lemon juice and add to the pan. Reduce heat, cover and simmer over a low heat for 30-40 minutes or until

lamb is very tender. Remove lamb from pan, cover with foil and keep warm.

�. Boil the remaining juices until thick and syrupy. Return the lamb for a few minutes to heat through and coat well with the sauce.

Serve the lamb chops on mashed pota-toes or squash, and spoon on the sauce, apples and prunes.

18 | autumn

LAmb

1 Australian leg of lamb, bone-in

2 heads garlic, halved



2 tablespoons rosemary, chopped

3 pounds small red potatoes, halved

to serve

roasted asparagus

1. Preheat the oven to 350°F. Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb.

2. Meanwhile, place the lamb in a large roasting pan and season with salt, pep-per and half of the rosemary. Allow to stand at room temperature for 30 min-utes to an hour. Place the potatoes in an ovenproof dish and toss with the

remaining oil and rosemary. Set aside.

�. Roast lamb for about 1 hour 40 min-utes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat. When the lamb has been roasting for 40 or 50 min-utes, place the potatoes in the oven and bake until well browned and tender.

4. Transfer the lamb to a warm plat-ter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.

roasted garlic australian lamb leg with rosemary potatoesserves 6 | PreP 30 MIN | roAst 1 HoUr 40 MIN | rest 15 MIN

sPeed it uP: The garlic can be roasted and mashed the day before. Store in a tightly sealed container in the refrigerator. You could also spread over the lamb the day before and marinate overnight for a real garlic flavor. Just remember to cover well, and bring lamb to room temperature before roasting.


guinness-roasted australian lamb leg with potato and tomato cakeserves 8+ | PreP 30 MIN | Cook 2-3 HoUrS

LAmb

1 Australian lamb leg, boneless, trimmed

1 orange, halved and sliced

1 bunch fresh oregano

freshly ground pepper and salt


1 white onion, diced

2 stalks celery, chopped

1 large carrot, peeled and diced

3 tablespoons tomato paste

1 12-ounce bottle Guinness or stout

¼ cup Worcestershire sauce

2 sprigs fresh thyme

PotAto And tomAto CAke

4-6 scrubbed potatoes, halved and

steamed until just tender


2 cloves garlic, crushed

1 8-ounce basket cherry tomatoes, halved

1 tablespoon fresh rosemary, chopped


sPeed it uP: This is a classic “slow cook” dish, but you can shorten the cooking time by rais-ing the oven temperature to 350 if preferred.

1. Preheat oven to 280-300º. Cut 3-4 deep slashes on the top and insert orange slices with a sprig of oregano. Season outside of roast with salt and pepper.

2. Heat 2 tablespoons of olive oil in a large casserole pan and brown meat on all sides. Remove meat from pan and add the remaining oil with onion, celery and carrot. Cook for 2-3 minutes or until soft, then add tomato paste. Cook, stirring until aromatic, about 1 minute.

�. Return lamb to the pot, add Guinness, Worcestershire sauce and thyme and bring to a boil. Cover and transfer to pre-heated oven. Roast lamb for 2½-3 hours, or until tender and meat separates easily. Turn a few times during cooking.

4. While meat is cooking, prepare the Potato and Tomato cake. Crush pota-toes slightly with a masher, keeping them

chunky. Place in large bowl and toss with olive oil, garlic, tomatoes, and rosemary. Season to taste and spoon mixture into oiled pan, pressing down gently to flatten. Turn oven to broil and cook the mixture on the middle shelf for 10-12 minutes, or until crispy. Cut into service-sized “cakes”, and cover to keep warm.

�. When lamb is done, transfer meat to a platter, cover with foil and keep warm. Strain pan juices and transfer to sauce-pan, spooning off any excess oil from the surface. Bring to a simmer and cook over medium heat for 8-10 minutes or until thickened to a sauce consistency.

Slice lamb thickly and serve with the Potato and Tomato Cakes. Spoon over Guinness sauce. Enjoy with your own glass of Guinness.

easy. any day. | 21

australian lamb marsalawith braised winter squash serves 4 | PreP 15 MINUTES | Cook 40 MINUTES

LAmb


1 cup flour


1 tablespoon butter

1½ cups Marsala wine

½ cup chicken broth

1 cup sliced mushrooms


brAised squAsh

1-2 tablespoons olive oil

1 shallot, chopped

3 cups winter squash or pumpkin,

diced into ½ inch pieces

¹⁄³ cup chicken broth, water or wine

1. Trim the chops, season to taste and dredge in flour. Heat oil and butter in a large frying pan and add chops. Cook for 2-3 minutes on medium high heat or until chops are well browned.

2. Pour in wine, broth and mushrooms. Reduce heat and slow braise, covered for 20-30 minutes, or until lamb is ten-der. You may need 2 pans for this, or sear in batches then stack in a larger pan for braising, rotating chops during cooking.

�. Remove meat from pan, cover with foil. Continue to simmer sauce on a high-er heat until thickened to desired consis-

tency. Return lamb to pan with the sauce and heat through, spooning sauce over chops.

4. While lamb is braising, cook the squash. Heat olive oil in a separate, non-stick pan and add shallot. Cook for 1 minute, add squash, and stir for addition-al 3-4 minutes, or until golden brown.

�. Add broth and turn heat to low. Cover and simmer for 10-12 minutes, or until tender.

Serve lamb marsala over the braised squash.

You don’t have to wait for Valentine’s Day to express your love. You don’t have to save special gifts for Christmas or Hanukah. And you don’t need a New Year to change things up. Adding Australian lamb to your weekly winter menu will keep hearts and kitchens warm on crisp evenings. These healthy, all-natural dishes also let the special someones in your life know just how much you care.

Easy in Winter

22 | winter

LAmb

1 Australian lamb leg, bone in

4 shallots, sliced

4 sprigs thyme

¾ cup pure maple syrup

¼ cup lemon juice

1 tablespoon balsamic vinegar

PeAr And CrAnberry Chutney

2 spring onions, sliced

3 pears, peeled and diced

¼ cup brown sugar

½ cup cranberries

½ cup cranberry juice

3 tablespoons red wine vinegar

1 cinnamon stick

2 tablespoons coarsely grated orange zest

squAsh Puree

2 pounds kabucha or butternut squash,

peeled and diced

¹⁄³ to ½ cup buttermilk

½ teaspoon nutmeg

butter, optional

freshly ground pepper, to taste

1. Trim lamb of visible fat and cut 4 deep slashes down the flesh side. Divide shal-lots and thyme into the slashes.

2. Combine maple syrup, lemon juice and balsamic vinegar. Brush half over the lamb and into the slashes. Reserve remaining mixture for basting. Refrigerate and allow flavors to infuse for 2 hours or overnight.

�. To prepare the pear and cranberry chutney, combine all ingredients in large saucepan. Bring to a boil, reduce heat and simmer until mixture thickens, about 15-20 minutes. This can be prepared the day before and served warm or cold with the lamb.

4. While bringing the lamb to room tem-perature, preheat oven to 350ºF. Place

lamb in a roasting pan and cook for 1 hour 45 minutes or until internal tem-perature reaches 130-135ºF for medium rare. Baste with reserved marinade 3-4 times during cooking. Transfer to a warm dish, cover with foil and allow to stand 10-15 minutes before slicing.

�. When lamb is nearly cooked, prepare the puree. Place diced squash in pan of cold, salted water. Bring to a boil and heat until tender. Drain and mash, sea-son to taste with pepper, nutmeg, and (optional) butter.

To serve, carve lamb and arrange on a warmed platter with chutney and puree. If desired, drizzle lamb with additional maple syrup and lemon juice.

maple-glazed leg of australian lamb withsquash puree and cranberry-pear chutney serves 8 | mArinAte 2 HoUrS+ | PreP 25 MINUTES | Cook/stAnd 2 HoUrS

2�easy. any day. | 2�

australian lamb shank spaghetti with parsley-mint pestoserves 4 | PreP 30 MIN | Cook UP To 2 HoUrS

LAmb

4 Australian lamb shanks

seasoned flour


1 onion, diced

2 carrots, diced

2 stalks celery, diced

1 sprig thyme

1 14.5-ounce can tomatoes

1 cup chicken stock

1 cup white wine

1 pound spaghetti

Pesto

1 cup parsley leaves, roughly chopped

1 cup mint leaves, roughly chopped

3 cloves garlic

¼ cup pine nuts

¼ cup freshly grated Parmesan cheese

½ cup extra virgin olive oil

1. Trim lamb shanks and dust with flour. Heat 1 tablespoon of olive oil in large saucepan and brown the shanks on all sides. Remove from pan, add remaining oil, onion, carrots, and celery. Cook 2-3 minutes or until onion is soft.

2. Return shanks to the pan and add thyme, tomatoes, stock, wine, and enough water so liquid just covers the meat of the shanks. Bring mixture to a boil, reduce heat to low and cook for 1½ to 2 hours, or until lamb is starting to fall off the bone. Remove and discard thyme.

�. To prepare the pesto, combine pars-ley, mint, garlic, and pine nuts in blend-er and pulse until coarsely chopped. Add Parmesan cheese and olive oil in a steady stream until mixture forms a thick

paste, scraping down the sides as you go. Transfer to a bowl and drizzle with extra olive oil to preserve until ready to serve.

4. When shanks are nearly cooked, cook the spaghetti according to directions on packet. Drain and toss with half of the pesto, reserving some for garnish.

To serve, remove lamb from broth and shred the meat. Spoon pasta into large bowls, top with the lamb and some pan juices. Drizzle with reserved pesto.

sPeed it uP: Cook the lamb shanks the day before and refrigerate, covered, in the pan with the liquid. Spoon any solidified oil off surface, reheat and proceed from “to serve”.

For the best-quality product, Australian lamb should be:• kept refrigerated or frozen • thawed in refrigerator or microwave • kept separate from other foods

As with all meats, minimize the amount of time that lamb is left out of the refrig-erator prior to cooking. Meat may spoil because of the natural growth of bacteria if it is mishandled or cooked improperly. In addition, working surfaces such as cutting boards and utensils should be washed in hot soapy water after touching any meat. Refrigerate leftovers immediately.

If you purchase chilled Australian lamb in a vacuum bag, store it in the coldest part of the refrigerator where it will last for up to two weeks (check used-by date at pur-chase), freeze if storing for a longer period.

Chilled Australian lamb is exported to the U.S. in vacuum-packed bags where it undergoes a process of ‘aging,’ which improves the tenderness so it arrives ready for you to cook.

It is normal to detect a slight odor imme-diately after first opening the vacuum bag. The odor should dissipate within minutes. Once the bag is opened, the lamb color

will change from a purple/red to a pink-ish/red.

If the product is tray packed, it may be kept in the refrigerator for up to two to three days prior to cooking (check used-by date at purchase). Store lamb in the coldest part of the refrigerator, keeping it as dry as possi-ble. Keep lamb covered (ideally in the origi-nal wrapping) to prevent moisture loss.

Fresh lamb may be frozen for up to six months. Optimize freezer life and protect lamb against freezer burn by sealing in plas-tic wrap.

handling and storage

More About Australian Lamb…

australian lamb for vitality and well being Lean Australian lamb is a naturally nutri-ent-rich food, packed full of protein and essential micro-nutrients, such as iron, B¹² and zinc. It is also a valuable source of omega-3 fatty acids.

The vitamin B¹² in lamb is great for the ner-vous system—iron helps carry oxygen to the muscles for energy and is important for brain development and function, especially for learning and memory. Zinc plays a vital role in our immune system, and the protein is great for growing bodies.

Protein helps you feel satisfied longer. And omega-3 fatty acids play an important role in brain development and function and in cardiovascular health.

Because lean lamb is so tender and moist, it needs little or no fat for cooking, and nearly half of the fat in lamb is mono-unsaturated, the same type of fatty acids found in olive oil and many nuts.

If you would like more details on the nutri-tional value of lamb, visit our website at www.australian-lamb.com.

cooking guideYou can test for doneness by touch. Just press the lamb with your finger — when it has a springy but firm texture and is moderately juicy, the lamb is done. The firmer the feel of the meat, the more well-done.

Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done. Whichever way you prefer, here’s a handy guide to use when cooking Australian lamb:

rAre

TEMP 120–130° F

INTErNAl APPEArANCE very red; very moist with warm juices

Cook 20-25 min./lb.

rEST 8-10 min.

FEEl soft

medium rAre

TEMP 130–140° F

INTErNAl APPEArANCE lighter red; very moist with warmer juices

Cook 25-30 min./lb.

rEST 8-10 min.

FEEl soft, slightly spongy and springy

medium

TEMP 140–150° F

INTErNAl APPEArANCE pink red; moist with clear pink juices

Cook 30-35 min./lb.

rEST 8-10 min.

FEEl slightly firm and springy

WeLL-done

TEMP 150–165° F

INTErNAl APPEArANCE no pink or red; slightly moist with clear juices

Cook 35-40 min./lb.

rEST 8-10 min.

FEEl firm

24 | australian lamb


Index

Australian lamb loin with blood orange sauce and white bean puree, 6

Australian lamb loin with zucchini, walnut and caper couscous, 7

Australian lamb marsala with braised winter squash, 21

Australian lamb niçoise, 12

Australian lamb panini sandwich with fresh beet relish, 11

Australian lamb shank spaghetti with parsley-mint pesto, 23

Braise



Maple-and-apple braised Australian lamb shoulder chops, 17

Thai-curried Australian lamb shanks with cilantro rice, 16

Caramelized Australian lamb chops with grilled rosemary carrots, 4

Cooking Guide, 24

Cranberry-marinated rack of Australian lamb with almond wild rice, 15

Garlic

Roasted garlic Australian lamb leg with rosemary potatoes, 18

Grain





Grill



Moroccan-style Australian lamb kabobs with red pepper puree, 3

Rosemary rack of Australian lamb with berry jam, 10

Sliced leg of Australian lamb on cucumber and watercress salad, 13

Guinness-roasted Australian lamb leg with potato and tomato cake, 19

Handling, 24

Leg


Maple-glazed leg of Australian lamb with squash puree and cranberry-pear chutney, 22




Loin





Pan-fried lamb loin chops with tomato and mozzarella salad, 9

Maple







Pasta


Porcini-crusted Australian lamb rib chops with fresh pea, mint and feta salad, 5

Potato



Rack




Roast








Sandwich



Salad




Sauté





Shank



Shoulder





Storage, 28


Tomato



Easy. Any Day. is the second recipe book award-winning Australian chef and author Sally James has developed for Australian lamb. Most recipes require fewer than 6 ingredients and 30 minutes to pre-pare, making them ideal for casual dining. Sally has also included a selection of recipes that will challenge your skills and your taste buds, just so you have something up your sleeve for special occa-sions. No matter which you choose, all the recipes demonstrate the true versatility and delicious flavor of Australian lamb. What are you waiting for? give Australian lamb a go tonight!

australian lamban easy option for everyday meals

For more information on Australian lamb, visit us at www.australian-lamb.com or write: Meat & Livestock AustraliaP.O. Box 34176 NWWashington, DC 20043

2007RecipeBook

Documents

Transcript of 2007RecipeBook