Book_Recipe

australian lamb forany occasion

simply delicious

introduction

on the grill

in the oven

on the stove

cooking guide

handling and storage

index

1

3

11

21

28

28

29

So you like lamb, but you save it for specialoccasions or dining out? Prepare for a simplydelicious change.

ABOUT THE CHEF

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

cook and television presenter whose recipes and works have

won international acclaim for food/wine pairing, health and

creativity. She is the author of 11 books, including her best-sell-

ing Simply Healthy, winner of the prestigious World Cookbook

Award, Versailles, France, 1999 for Best Health Cookbook;

Fresh and Healthy, winner of the 2001 IACP International

Cookbook Award in the Health category; and, most recently,

Escape to Yountville – Recipes for Health and Relaxation fromthe Napa Valley.

make all your meals special

Grass-fed in lush pastures, Australian Lamb easily addsa splash of sunshine to your everyday menu. True to thecasual spirit of its homeland, Australian Lamb is abreeze to prepare, ideally suited to midweek meals andoutdoor entertaining. Convenient cuts available in yourgrocer’s meat department hold up to grilling or oven-roasting, freeing you to preside over more social matters.

Even better, Australian Lamb is lean and high in pro-tein, so it’s perfect for low-fat and low-carb diets. Freeof artificial additives, Australian Lamb is just the bestnature has to offer.

Put simply, Australian Lamb lets you easily add deliciousvariety to your menu. The naturally mild and sweettaste will surely impress everyone around the table.

Never prepared lamb before? You may be surprised howmuch you already know about cooking lamb, as the tech-niques are so similar to other red meats. This book willtake you through lamb preparation step-by-step, allowingyou to enjoy Australian Lamb to the fullest.

Go ahead and indulge yourself. Enjoy an easy, refreshingchange anytime, courtesy of Australian Lamb.

For more tasty tips, recipes and store locations, visitwww.australian-lamb.com.

simply delicious | 3

barbecued australian lamb legwith grilled vegetables and almond pestoSERVES 6-8 | MARINATE 2 HOURS OR OVERNIGHT | PREP 30 MINUTES | COOK/REST 30-40 MINUTES

LEG MARINADE

1 whole boneless leg of Australian

Lamb, butterflied (see tip) and

trimmed1 cup red wine1⁄4 cup extra-virgin olive oil

2 cloves of garlic, chopped

2 teaspoons of dried oregano

2 teaspoons dried basil

freshly ground black pepper,

to taste

GRILLED VEGETABLES

halved red peppers

sliced eggplant

zucchini

portabella mushrooms

asparagus

olive oil, for cooking

ALMOND PESTO1⁄3 cup dry roasted or blanched

almonds

1 cup chopped Italian parsley1⁄2 cup chopped basil1⁄4 cup extra-virgin olive oil

1 tablespoon lemon juice

2 tablespoons soft goat or feta cheese

1. Place lamb in a shallow ceramic or glass casserole dish. Combine themarinade ingredients and pour over thelamb. Cover and refrigerate for 2-3 hoursor overnight, turning lamb over once ortwice during that time. Discard marinade.

2. Preheat a hooded barbecue to mediumheat. Cook lamb with hood closed turningit once or twice, about 10-15 minutes eachside or until reaching an internal tempera-ture of 125-130° F in the thickest part.Remove from the grill and transfer to aplate. Cover loosely with foil and allow torest for 10 minutes before slicing.

3. While the lamb is resting, brush thevegetables with oil and grill until lightlybrowned and tender. Arrange on a largeplatter with the sliced lamb and pesto.

4. To make the pesto, place the almonds,parsley, basil, oil and juice in a foodprocessor and process to a coarse paste.Add the cheese and process just to combine.

TIP: To butterfly the lamb, remove netting andopen out the leg to make as flat as possible.Pound to desired thinness.

The classic meal for simple entertaining — a flavorsome marinated leg of lambroasted on the barbecue with seasonal vegetables, a rich, bold pesto, a loaf ofItalian bread and a bottle of wine. Experiment with your favorite herbs and nutsfor your own “designer” pesto. If you don’t have a covered grill, sear to brownfirst, then finish the roast in a moderate oven (350-350° F).

on the grill Quick and easy, grilling is ideal for a variety of lamb cuts — chops, rack, loin, even leg of lamb — diced onkabobs, ground in burgers or butterflied and grilled whole.Australian Lamb’s sweet, mild taste needs little seasoning, but ifyou want to add a burst of flavor, marinate or add a spice rub justbefore cooking. To keep the lamb tender and juicy, preheat thegrill to medium or medium-high to help seal in the juices, andcook just until medium rare. The meat should be soft and slight-ly springy when pressed. Enjoy these delicious recipes and getyour creative juices flowing.

4 | simply delicious

grilled australian lamb loin chopswith warm peach chutneySERVES 4 | PREP 30 MINUTES | COOK 15-20 MINUTES

LOIN CHOPS

8 Australian Lamb loin chops,

trimmed1⁄4 cup olive oil

2 tablespoons lemon juice or

balsamic vinegar

salt and freshly ground pepper,

to taste

PEACH CHUTNEY

1 tablespoon olive oil

1 leek, white part only, sliced

2 peaches, diced, or 6-8 stalks

rhubarb

2 tablespoons red wine vinegar

2 tablespoons brown sugar1⁄2 cup white wine or orange juice1⁄4 cup cilantro or basil, finely sliced,

for garnish

TO SERVE, OPTIONAL

grilled eggplant and peppers or

salad of choice

TIP: The peach chutney can be made theday before and stored in a sealed containerin the refrigerator. Reheat gently beforeserving or serve cold with the lamb.

1. Place the lamb chops in a flat glass orceramic dish. Combine the oil and lemonjuice and pour into the dish, swirling thechops through the mix to coat both sides.Season to taste with salt and pepper,cover with plastic and allow to marinatefor 15-20 minutes while you make thechutney.

2. To make the chutney, heat the olive oilin a saucepan, add the leek and cook for2-3 minutes over medium heat, or untilsoft. Add the peaches, vinegar, sugar andwine and bring to a boil. Reduce heat andsimmer until peaches are soft and mixtureis syrupy, about 15-20 minutes. Keepwarm or refrigerate in sealed containersuntil ready to use.

3. Remove chops from marinade and patdry. Preheat a broiler or barbecue tomedium high and grill the chops for 2-3minutes on each side for medium rare oruntil cooked as desired.

Serve with the chutney and garnish withcilantro or basil. This is delicious withgrilled eggplant and peppers or salad ofchoice.

This sweet, tangy peach chutney makes a wonderful contrast to the mild yetsweet flavor of Australian Lamb. It’s a simple-to-prepare dish focusing on the flavors of the season. When peaches aren’t available, try rhubarb or mango, orfreeze fresh peaches to bring a taste of summer to cold nights.

on the grill | 5

greek australian lamb kabobswrapped in pitaSERVES 4-6 | MARINADE 20 MINUTES | PREP 30-40 MINUTES | COOK 10-12 MINUTES

1. Place the lamb in a large bowl.Combine 1 tablespoon of the thyme, halfthe garlic and the salt and pepper, thenadd to the lamb and toss well. Cover andleave for 20 minutes to allow the flavorsto infuse. Thread onto metal or pre-soaked wooden skewers.

2. Place the yogurt in a small bowl andadd the remaining thyme and garlic andthe lemon juice. Mix well. Season to tastewith salt and pepper.

3. Broil or barbecue the kabobs overmedium to high heat until cooked asdesired, about 4-5 minutes each side formedium rare.

4. Toast the pitas lightly on the grill untiljust warmed, and top with the lettuce andtabbouleh or tomato. Remove the lambfrom the skewers and place on salad.Drizzle with the yogurt and wrap firmlyinto a roll.

KABOBS

11⁄2 pounds boneless leg of Australian

Lamb, cut into 3⁄4-inch cubes

1 tablespoon and 1 teaspoon fresh

thyme

2 cloves minced garlic, divided

1 teaspoon salt1⁄2 teaspoon freshly ground pepper

1 cup plain whole-milk yogurt

1 tablespoon fresh lemon juice

4-6 large pitas

GARNISH

Chopped lettuce and tabbouleh

or diced tomato

TIP: The lamb can be diced and seasoned

the day before and stored, covered, in the

refrigerator. Allow to stand at room temper-

ature for 10-15 minutes before cooking.

The yogurt mixture can also be made a

day ahead and refrigerated in a sealed

container.

Lamb is the king of meats when it comes to eating in Greece, whether for reli-gious celebrations or outdoor family grills. This is one dish that has becomevery popular in many other countries for its delicious yet simple flavors andversatility. Goat-milk yogurt and cheese is also very popular in Greece for itsrich, thick texture and tangy flavor. If you can find it, give it a try.


mediterranean australian lamb burgerwith goat cheese and tomato relishMAKES 4 BURGERS | PREP 30 MINUTES | COOK 15 MINUTES

1. To make the burgers, place the lamb in a food processor with the shallot.Process, using the pulse button, untilmeat is coarsely ground. Transfer mixtureto a bowl, add the capers, basil and pepperand mix well. Divide mixture into fourburgers. Spread cornmeal over a plateand press burgers into mixture to coat.

2. Preheat barbecue or grill pan andbrush with oil. Cook the burgers overmedium to high heat for 6-7 minutes eachside or until cooked as desired.

3. To make the relish, place the tomatoesflesh-side down on the grill and flip after20 seconds, cooking until skin starts tochar. Grill the onions until soft. Transfer toa plate and, when cool enough to handle,dice finely. Place in a bowl, add the sugarand vinegar, season to taste with salt andpepper and mix well. Serve warm or cold.

4. Grill the buns, cut side down, untillightly toasted. Spread with goat cheeseand top with the burgers. Serve with thetomato relish.

For a gourmet alternative, try filling the burger with the goat cheese before grilling.Simply make two half-burgers and place a spoonful of goat cheese on the center ofone and “sandwich” with the other. The cheese melts deliciously through the burger.Or just make this simple version and relax on the porch with a beer to match! If youhave time before cooking, cover the burgers with plastic and refrigerate for 20 min-utes or more. This helps to make them more firm and allows flavors to develop.

BURGER

1 3⁄4 pounds of ground Australian Lamb

1 shallot, peeled and chopped

1 tablespoon capers, chopped

6-8 large basil leaves, sliced

freshly ground pepper, to taste1⁄2 cup corn meal (or flour), for coating

vegetable oil, for cooking

TOMATO RELISH

3 vine-ripened tomatoes, halved

crosswise

1 red onion, thickly sliced

1 teaspoon sugar

1 teaspoon balsamic vinegar


to taste

PRESENTATION

4 Kaiser rolls or hamburger buns, split

2-3 tablespoons soft goat cheese

(or chèvre)

TIP: If you don’t have a food processor,look for ground lamb or ask your butcherto grind the lamb for you and mix allingredients together in a bowl.

The burger patties and relish can be made aday ahead and refrigerated. If you’re havingtrouble convincing your kids how wonderfulAustralian Lamb is, this is the perfectplace to begin. They’ll be amazed at themild and sweet flavor of Australian Lamb.

on the grill | 7

grilled australian lamb loin chopswith orange-mint gremolataSERVES 4 | PREP 30 MINUTES | COOK 15-20 MINUTES

LOIN CHOPS

8 Australian Lamb loin chops

2 tablespoons olive oil


to taste

GREMOLATA

2 Navel oranges, for juice and zest1⁄4 cup chopped mint

1 garlic clove, minced

GREEN BEANS

16-20 fresh green beans

1 tablespoon extra-virgin olive oil

2 tablespoons sliced almonds, toasted


to taste

1. Place the lamb in a flat glass or ceramicdish. Juice oranges reserving the rind forzest. Combine juice with and olive oiland pour over the lamb, turning chops tocoat well in mixture. Season to taste withsalt and pepper, cover with plastic, andmarinate for 20-30 minutes, turning thechops occasionally during that time.

2. To make the gremolata, finely zest theoranges and combine with mint and gar-lic in a small bowl and set aside.

3. Preheat grill to medium. Pat the lambdry and grill for about 4 minutes each

side or until cooked as preferred. Formedium rare, the chops should register130° F on a meat thermometer or beplump and springy when pressed.

4. While the lamb is cooking, steam thebeans for 1 minute or until tender-crisp.Drain the water and add the olive oil andsliced almonds. Season to taste and shakethe pan gently until heated through.

Serve the lamb with the beans, and spoonthe orange mint gremolata over all orserve on the side.

The tangy citrus and fresh mint of this gremolata lifts the flavor of the plumpAustralian Lamb chops. If you want to make the gremolata ahead of time, blanch themint leaves a few seconds and dry well before proceeding with the recipe.


honey-and-garlic australian lamb rackwith orzo saladSERVES 4-6 | MARINATE 2 HOURS OR OVERNIGHT | PREP 20-30 MINUTES | COOK 30 MINUTES

RACK

2 racks of Australian Lamb,

frenched

MARINADE

11⁄2 cups red wine

2 tablespoons honey, softened

3 cloves garlic, crushed

1 tablespoon fresh thyme leaves


to taste

ORZO SALAD

1 pound orzo pasta

2 ears fresh corn

1 lemon, for juice and zest

2 tablespoons extra-virgin olive oil1⁄4 cup chopped black olives1⁄4 cup chopped fresh cilantro1⁄4 cup chopped fresh parsley


to taste

TO SERVE, OPTIONAL

green salad

TIP: Orzo salad can be made 2-3 hoursahead and served cold with the lamb.

1. Combine the marinade ingredients andmix well. Pour marinade into a large flatglass or ceramic dish. Add the lamb, turningto coat all sides. Marinate, meat sidedown, for 2-3 hours or overnight.

2. To make orzo salad, cook pasta accordingto directions on packet and drain well.While allowing orzo to cool slightly, juiceand zest lemon and cut the kernels fromthe fresh corn. Combine pasta, juice, zest,and remaining ingredients in a large bowl,toss well and season with salt and pepperto taste.

3. Remove the meat from the marinadeand pat dry. Place the marinade in a smallpan and bring to a boil. It is importantthat the mixture comes to a rapid boil.Reduce heat and simmer until liquidstarts to thicken to a glaze. Keep warm.

4. Heat a barbecue or grill to mediumhigh, and cook the lamb racks for 5-6minutes each side for medium rare, or asdesired. Allow to rest for 5 minutes.

5. Spoon orzo salad onto a large platterand place whole racks on top, or separatelamb into 3-4 chop portions and serve onindividual plates. Spoon glaze over andserve with a green salad.

Orzo is a rice-shaped pasta wonderful both hot and cold. It’s the perfect pasta formixing with a “farmers market” of flavors, and Australian Lamb is versatile enough tomatch whatever herbs or spices you choose.

on the grill | 9

five-spice australian lamb shoulder chopsand ruby-grapefruit-fennel saladSERVES 4 | MARINATE 20 MINUTES TO OVERNIGHT | PREP 20 MINUTES | COOK 10 MINUTES

SHOULDER CHOPS

8 Australian Lamb shoulder chops,

trimmed

MARINADE

1 teaspoon five-spice powder

1 tablespoon honey, softened

1 tablespoon soy sauce

2 tablespoons red wine

SALAD

1 ruby grapefruit, segmented and

pith removed

1 small bulb fennel, white part only,

finely sliced1⁄2 bunch cilantro, chopped

1 bunch watercress



sea salt and freshly ground pepper,

to taste

TO SERVE, OPTIONAL

loaf of sourdough bread

1. Place the lamb chops in a flat dish.Combine the five-spice powder, honey,soy and wine and mix well. Pour over thechops, turning chops so they are fullycoated in mixture. Cover and marinate 20minutes or overnight.

2. To make the salad, combine the grape-fruit, fennel, cilantro and watercress andin a bowl. Whisk together the oil andjuice, season with salt and pepper totaste, and toss through the salad.

3. Heat a barbecue to medium and grillthe chops, turning occasionally, for 8-10minutes or until cooked as desired.

Serve with the salad and a loaf of sour-dough bread.

This light summer dish is ideal as an outdoor meal or picnic. A mix of sweet-saltyAsian flavors crusting the lamb is lifted by the fresh and lively, more Mediterranean-style salad. If grapefruit is out of season, try oranges or papaya.


herb-and-caper-rolled australian lamb legwith ratatouille

The fresh, zesty and salty flavors of this stuffing are wonderful with lamb any way—try it spread over a rack before roasting, drizzled over chops after grilling or mixed in with ground lamb to make burgers or meatballs.

LEG

1 boneless leg of Australian Lamb

STUFFING

2 lemons, for juice and zest


1 tablespoon capers, roughly

chopped1⁄4 cup, Italian parsley, finely chopped 1⁄4 cup mint, finely chopped

1 tablespoon fresh thyme leaves


to taste

RATATOUILLE


1 onion, diced

1 sweet red pepper, diced

2 cloves garlic, chopped

1 eggplant, diced

2 zucchini, diced

4 tomatoes, diced

2 teaspoons fresh oregano leaves


to taste

1. Preheat oven to 350° F. Remove nettingfrom the lamb, open out to make as flatand even as possible and trim edges. Juiceand finely zest the lemons. Combine withthe stuffing ingredients and spread over theinside of the lamb. Roll up lamb and tiewith kitchen string or secure with metalskewers. Place in a roasting pan and seasonwith salt and pepper. Roast for about 1-11⁄4hours for medium rare or until cooked toyour liking. (See introduction above.) Restfor 10 minutes before slicing.

2. To make ratatouille, heat the oil in alarge pan and cook the onion over mediumheat for 1-2 minutes or until soft. Add thepepper and garlic and cook another 2 min-

utes. Add the eggplant and zucchini andstir over the heat for another minute ortwo. Add the tomatoes and oregano.Season to taste with salt and pepper, coverand simmer over low heat until the vegeta-bles are tender but not soft, about 8-10minutes.

3. Serve the lamb sliced with the ratatouille.

TIP: The lamb can be filled and rolled the daybefore and stored, covered, in the refrigerator.Bring lamb to room temperature beforecooking.

SERVES 6-8 | PREP 40 MINUTES | COOK/REST 11⁄4-11⁄2 HOURS

in the ovenLamb is perfect for the oven. Whether you havea whole leg or shanks in a delicous broth in a casserole, slowroasting lends a melt-in-your-mouth texture. Whole legs andracks are most tender medium rare, so remove these from theoven just before the meat reaches an internal temperature of130-140° F. The lamb will continue to cook as it rests the recom-mended 10-15 minutes before serving. Oven temps vary by cut— cook racks at 350-425° F (searing for a few minutes first toseal in the juices) and legs and casseroles at 350-375° F or slowroast at 250-300°F for 3-5 hours. These recipes will give you tastyideas for all methods.


balsamic-glazed australian lamb rack with insalata tricolorSERVES 4-6 | PREP 45 MINUTES | COOK 15 MINUTES

RACK

2 racks of Australian Lamb, frenched


to taste

2-3 tablespoons olive oil

GLAZE3⁄4 cup balsamic vinegar1⁄2 cup red wine

2 tablespoons brown sugar

1 sprig rosemary

SALAD

1 head radicchio, leaves separated

2 bunches endive, leaves separated

1 bunch arugula


2 tablespoons extra-virgin olive oil

fresh shredded Parmesan cheese

TO SERVE, OPTIONAL

crusty Italian bread

1. Preheat oven to 425° F. Season theracks with salt and pepper and set aside.

2. Place all the glaze ingredients in asmall saucepan and bring to boil. Reduceheat and simmer until mixture thickensand becomes glossy, about 10-15 minutes.

3. Heat a large ovenproof pan to medium-high and coat pan with oil. Sear the lambracks for 2-3 minutes each side to brown,then tip any excess fat from pan. Brush witha little of the glaze, place in the oven androast for 10-12 minutes, or until mediumrare and an internal temperature of 130° F.Transfer to a warm plate, cover loosely

with foil and let rest for 5-10 minutesbefore slicing. Or place, covered, in therefrigerator to slice as needed and servecold.

4. To make salad, wash and dry the saladgreens well and place in a large bowl.Combine the lemon juice and oil and tossthrough the leaves with the Parmesancheese. Arrange salad on a platter andplace lamb on top. Remove the rosemaryfrom the glaze and drizzle over all. Servewith crusty Italian bread.

The perfect picnic meat, Australian Lamb racks are delicious served cold or hot. Trythis salad next time you head outdoors or just want a quick summer meal. Cook theracks and glaze and refrigerate to use later that day or the next, over this delightfullysimple crisp Italian salad.

in the oven | 13

warm australian lamb saladwith sweet potato SERVES 6 | PREP 40-45 MINUTES | COOK/REST 40 MINUTES

LEG

1 leg of Australian Lamb,

butterflied (see tip)

freshly ground pepper, to taste

sea salt, to taste

SALAD

2 pounds sweet potatoes (2 large

or 3 medium)


2 bunches arugula, torn

1 small red onion, halved and

thinly sliced

6 ounces feta cheese, crumbled

DRESSING1⁄2 orange, for juice and zest

2 tablespoons red wine or sherry

vinegar1⁄3 cup extra-virgin olive oil


to taste

1. To roast the sweet potatoes, preheatoven to 375° F. Peel and dice the potatoesinto 1⁄2-inch pieces and toss with olive oilto coat. Place on a baking sheet and cookfor 20-30 minutes, or until tender andgolden brown.

2. To prepare the lamb, trim and seasonwith salt and pepper. Heat a barbecue or grill pan to medium-high and cooklamb for 5 minutes on each side. Coverbarbecue or transfer lamb to the oven andcook for 8-10 minutes or until mediumrare and internal temperature reaches125-130° F. Cover loosely with foil andallow to rest for 15 minutes.

3. While lamb is resting, juice and zestthe orange, whisk with the remainingdressing ingredients and season with saltand pepper to taste. Toss the arugula,onion and warm potatoes together in abowl, add half the dressing and mix well.Place on a platter or individual plates.Slice lamb thinly across the grain andarrange over the salad. Scatter with thefeta cheese and drizzle with remainingdressing.

TIP: To butterfly the lamb, remove nettingand open out the leg to make as flat as pos-sible. Pound to desired thinness.

This light yet rich in flavor salad is the ideal “meal-in-a-bowl.” The salt-and-pepper flavors of the feta and arugula make a delightful balance to the sweet potatoesand tender pink Australian Lamb.


roasted australian lamb rackwith oven fries and herb vinegarSERVES 4 | MARINATE 1-2 HOURS OR OVERNIGHT | PREP 20-30 MINUTES | COOK 30 MINUTES

RACK

2 racks of Australian Lamb,

frenched

olive oil, to taste and for cooking


to taste

1 tablespoon mustard seeds

1 tablespoon fresh oregano leaves,

chopped

HERB VINEGAR1⁄2 cup fresh mixed herbs, chopped

(mint, tarragon, marjoram,

thyme, or rosemary)

2 teaspoons lemon zest

1 cup wine or cider vinegar

FRIES

6 potatoes, cut into wedges


TO SERVE, OPTIONAL

green salad and cucumber or

vegetables of choice

1. Brush the racks of lamb with oil andseason with salt and pepper to taste.Spread the mustard seeds and oregano ona plate and press the meat side of the lambinto the mix to coat. Cover and refrigerate1-2 hours or overnight.

2. To make the herb vinegar, place theherbs and lemon zest in a food processorwith the vinegar and process for a fewseconds just to combine. Pour into a jaror small bowl and set aside.

3. Preheat oven to 400° F. Brush the pota-toes with oil and season with salt andpepper to taste. Place on an oven tray andbake for 25-30 minutes or until brownedand crisp.

4. When the potatoes have been in theoven for 10 minutes, place the racks in a roasting pan meat side up, and roast for 12-15 minutes or until cooked as preferred. For medium rare, the meat willbe browned and still springy whenpressed. The internal temperature will be130-135° F when tested with a meat ther-mometer. Transfer to a warm plate, coverloosely with foil and allow to rest for 5-8minutes. Serve the racks with the ovenfries, herb vinegar and, if desired, a saladon the side.

This is a healthy twist on the traditional steak frites with tender, lean Australian Lambracks and fries made in the oven. The fresh, crisp flavor of the vinegar is the perfectbalance—experiment with your favorite seasonal herbs.

in the oven | 15

orange-and-apricot studdedaustralian lamb leg with almond couscousSERVES 8 | MARINATE 2 HOURS OR OVERNIGHT | PREP 30-40 MINUTES | COOK/REST 2 HOURS

LEG

1 Australian leg of lamb, bone-in

2 large oranges

8 dried apricots, plumped in hot

water, finely diced

1 teaspoon ground cardamom

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 tablespoons honey, warmed

COUSCOUS

3 cups chicken stock

2 cups pearl or Israeli couscous1⁄2 cup chopped cilantro or

parsley

3 spring onions, sliced

1 lemon, for juice and zest



to taste1⁄2 cup sliced or slivered almonds,

toasted

TO SERVE, OPTIONAL

spinach salad

1. Trim lamb of excess fat and cut 8 shallowslashes over the top. Juice and coarsely zestthe oranges. Set the juice aside. Combinethe zest with the apricots, cardamom,cumin, cinnamon and honey and mix well.Massage all over the lamb and into theslashes. Cover and allow to stand at roomtemperature for 30 minutes.

2. Preheat oven to 375° F. Place the lambon a rack in a baking dish and roast for 11⁄2 - 2 hours or until internal temperaturereaches 130-135° F for medium rare orcooked as desired. Remove from oven,cover loosely with foil and allow to restfor 10-15 minutes before carving.

3. While the lamb is cooking, juice andcoarsly zest the lemons and set aside.Place the stock and reserved orange juicein a saucepan and bring to a boil. Add thecouscous and cook for 10 minutes or untilall liquid is absorbed or until the couscousis tender. Transfer couscous to a bowl andfluff with a fork. Toss with the cilantro,onion, lemon juice and zest and the oil.Season to taste with salt and pepper totaste and, just before serving, sprinkle withthe almonds.

Carve the lamb and serve with couscousand a spinach salad.

Middle Eastern spices and accompaniments have been used to complement this roasted lamb dish. Australian Lamb is so mild, sweet and versatile, though, youcould try creating your own blend of ingredients — figs or dates with lemon and oregano, raisins or currents with pine nuts, fennel and mustard seeds. Let yourimagination lead.


australian lamb sandwiches with mint-pickled cucumber MAKES 4 SANDWICHES | PREP 30-40 MINUTES | PICKLE 1 HOUR

LEG

1 Australian leg of lamb,

roasted medium rare (see tip)


to taste

CUCUMBERS

1 cucumber1⁄4 cup rice wine or wine vinegar

1 teaspoon sugar1⁄2 teaspoon of sea salt1⁄4 cup chopped fresh mint

1 dash Tabasco, Worcestershire

or chili sauce

BREAD

4 pieces of a baguette or preferred bread

extra-virgin olive oil or mayonnaise

1. Slice cucumber diagonally as thinly as possible and place in a large, shallowbowl. (Try using a vegetable peeler, cheeseslicer or mandoline to get thin slices.)Warm the vinegar in a small sauce-pan andadd the sugar and salt, mixing until dis-solved. Add the mint and Tabasco andremove from heat. Immediately pour overthe cucumber and mix well. Allow to coolto room temperature, then cover and refrig-erate for 1 hour or overnight.

2. Just before serving, drizzle the baguettewith oil. Slice the lamb thinly and arrange

on one side of the baguette. Top with the cucumber, season with salt and pep-per to taste and close sandwich.

There are so many delicious ways to serve leftover roast lamb — in fritters, salads,risotto or just simply in a sandwich with your favorite accompaniments. The accom-paniments for this sandwich add the fresh, zesty flavors of mint-pickled cucumberwith a touch of sweet and salt. Simply delicious! Don’t feel limited to enjoying onlyred wine with Australian Lamb. Its sweet, mild flavor also pairs wonderfully withmany white wines — even sparkling!

TIP: To roast the lamb, season as preferred and roast in a moderate oven (325-350° F)until medium rare, about 20 minutes per pound, or until the juices run clear when asharp knife is place in the thickest part of the meat. It should read approximately 130-135° F on a meat thermometer. If serving warm, allow meat to rest for 10 minutesbefore slicing. To serve cold, cover, refrigerate and slice when desired.

The mint-pickled cucumber can be made a day ahead and refrigerated in a sealed,non-reactive container. The roast lamb will keep 2-3 days, covered, in the refrigerator.

in the oven | 17

rosemary-and-lemon australian lamb rackwith mushrooms and spinachSERVES 4-6 | PREP 35-40 MINUTES | COOK 10 MINUTES

RACK

2 racks Australian Lamb, frenched


to taste


FILLING1⁄2 lemon, for zest

2 teaspoons fresh rosemary leaves,

finely chopped

6 tablespoons soft goat cheese, sliced

MUSHROOMS AND SPINACH


1 shallot, finely chopped

2 spring onions, white part only, sliced

10 ounces mushrooms, sliced

1 tablespoon wine or water

10 ounces baby spinach leaves (about

3-4 handfuls)

OPTIONAL, TO SERVE

lemon wedges

freshly sliced bread

TIP: To experience this flavor combinationin a little less time, after searing the rack,spread the mixture over the meat side ofthe whole racks and bake for 6-8 minutes ina hot oven.

1. Season the racks of lamb with salt andpepper. Heat a grill pan or barbecue tomedium-high and brush with oil. Sear thelamb for 2 minutes on each side tobrown. Place racks on a plate and allowto rest until cool enough to handle.

2. Preheat oven to 400° F. Finely zestlemon. Combine all filling ingredients andmix well. Cut racks into individual chops.Using a small sharp knife, cut a slit width-wise into each chop to about 1⁄2 inch frombone. Butterfly and place a spoonful ofthe filling on one side, then fold over theother side to enclose. Place chops on alined baking sheet and bake for 5 minutesor until cooked as desired. Cheese will bemelting. (They can also be cooked on thegrill for 1-2 minutes each side.)

3. Meanwhile, heat 1 tablespoon of oil ina large pan over medium heat and cookshallot until golden brown. Add the springonions, mushrooms and water or wine,and cook until mushrooms are just tender.Add the spinach, cover, and cook justuntil wilted. Stir, season to taste with saltand pepper and keep over very low heat.

Serve the chops over the spinach andmushrooms with lemon wedges and breadon the side.

Rosemary and lemon are classic accompaniments for lamb as illustrated throughouthistory in Mediterranean countries. By keeping the accompaniment simple, the flavors of this combination come to life.


soy braised australian lamb shanks with asian slawSERVES 4 | PREP 40-45 MINUTES | COOK 21⁄4 HOURS

SHANKS

4 large or 8 small Australian Lamb

shanks, trimmed

1-2 tablespoons green curry paste,

or to taste

4 tablespoons peanut oil or canola

oil, divided

2 cloves garlic, finely chopped

2 tablespoons ginger, finely chopped

2 leeks, white part only, sliced

1 large bulb fennel, halved length-

wise and sliced

2 cups chicken stock

1 cup soy sauce1⁄2 cup sliced mushrooms

(shiitake, oyster, or crimini)

1 tablespoon hoisin or oyster sauce

ASIAN SLAW1⁄4 Chinese or Napa cabbage, finely

sliced1⁄2 cup bean sprouts1⁄4 cup chopped cilantro

1 tablespoon finely sliced fresh or

pickled ginger

2 tablespoons rice vinegar or

lime juice

2 teaspoons peanut oil1⁄2 teaspoon sugar

TO SERVE, OPTIONAL

4 cups hot steamed Jasmine rice

1. Preheat oven to 350° F. Trim excess fatfrom the lamb shanks and spread currypaste over the surface. Heat 2 tablesponsof the oil over medium heat in a Dutchoven or heavy-based casserole dish largeenough to just hold the shanks. Add theshanks and brown all over, about 5-6minutes. Remove the shanks and drainfat from pan.

2. Heat the remaining oil in the pan andsauté the garlic, ginger, leek and fennel,stirring until pale golden. Return the shanksto the pan and pour in the chicken stockand soy sauce. Add extra water if neces-sary to cover the shanks. Transfer to theoven and cook for about 2 hours or untilmeat falls easily away from the bone.

3. Remove the shanks and add the mush-rooms and hoisin sauce to the liquid.

Place pan on a medium to low heat andallow to simmer until liquid is thickened.Return the shanks to the pan with thesauce and stir just to coat and heatthrough.

4. While the lamb is cooking, make theslaw. Combine the cabbage, sprouts andcilantro in a large bowl. Combine the gin-ger, vinegar, oil and sugar and mix well.Toss through the salad. Serve the lamband some of the sauce with the slaw and,if desired, steamed Jasmine rice.

TIP: For a quick cool and spicy summer dish,trim the meat of the lamb shanks and refriger-ate with some of the sauce to serve the nextday with the salad.

The salty richness of the sauce in this dish shows how Australian Lamb is equally athome with Asian flavors as with traditional accompaniments. The cool crispness ofAsian slaw balances the spicy warmth of the curry in the liquid.

in the oven | 19

brown-sugar-and-sage australian lamb legwith pumpkin, mint peas and gravySERVES 8 | PREP 30-40 MINUTES | COOK 13⁄4-2 HOURS

LEG

1 leg of Australian Lamb, bone-in

(see tip for boneless)

2 cloves garlic, finely sliced1⁄2 cup brown sugar

2 tablespoons dried or powdered sage1⁄2 lemon, for juice and zest

PUMPKIN

2 pounds butternut squash or

pumpkin, cut into large pieces

GRAVY

1 tablespoon tomato paste

1 cup red or white wine

2 teaspoons cornstarch1⁄4 cup water

PEAS

3 cups green peas, fresh or frozen

3 sprigs fresh mint

1 tablespoon butter

freshly ground pepper, to taste

TIP: For boneless leg of lamb, remove nettingand place cut side down on roasting rack,making slashes in meat as in recipe. Rub thebrown-sugar crust all over the lamb andbake for 50 minutes to an hour. Add thepumpkin or squash 40 minutes before lambis due to come out of the oven.

1. Preheat oven to 350° F. Trim lamb ofexcess fat and make 6-8 deep slashesdiagonally down flesh side, about 1 inchapart. Insert garlic slices into slashes.Zest and juice lemon, then combine withsugar and sage and mix well. Rub mix-ture over top of lamb. Place on a rack ina roasting pan and roast for 1 hour 45minutes, or until internal temperaturereaches 130-135° F for medium rare orcooked as desired. Transfer to a warmdish, cover loosely with foil and allow torest for about 10 minutes.

2. When the lamb has been in the ovenfor an hour, place the pumpkin on therack next to the lamb or in a separateoven dish and roast for 40-50 minutes oruntil tender and golden brown.

3. To make the gravy: When the lamb is

resting, pour as much fat as possible fromthe pan, leaving the pan juices, and placeon medium heat. Stir in the tomato paste,then gradually add the wine. Simmer for5-10 minutes or until juices are starting tothicken. Blend the cornstarch with 1⁄4 cupwarm water, add to the gravy and stiruntil mixture boils and thickens, addingmore water if mixture is too thick. Straininto a saucepan, season to taste with saltand pepper and keep warm.

4. For the peas: Steam in a little saltedwater with 2 sprigs of mint until just ten-der. Drain. Slice the leaves from theremaining sprig of mint and add to peaswith the butter and pepper. Shake overheat until hot.

Carve the meat and serve with the pumpkin,peas and gravy.

Roast leg of lamb with the traditional accompaniments of pumpkin, mint peas andrich gravy made from the pan juices is versatile enough to serve for Sunday dinnerwith the family or a celebration Thanksgiving dinner, especially with the caramelizedsage crust. If pumpkin isn’t in season, try butternut squash.


mediterranean braised australian lamb shanks with buttermilk mashSERVES 4 | PREP 20-30 MINUTES | COOK 2-21⁄2 HOURS SHANKS

4 large Australian Lamb shanks

seasoned flour, for dusting

2 tablespoons olive oil, divided

1 onion, diced

2 carrots, scrubbed and diced

2 stalks celery, sliced

1 sprig fresh rosemary

1 bay leaf

2 cups red wine

1 14.5-ounce can crushed tomatoes,

undrained

salt and freshly ground pepper, to taste

BUTTERMILK MASH

4 large or 6 medium Yukon Gold

potatoes, scrubbed and quartered1⁄4 to 1⁄3 cup buttermilk

salt and white pepper, to taste

TO SERVE, OPTIONAL

Italian bread

1. Toss the lamb shanks with the flour tocoat. Heat 1 tablespoon of the oil in alarge heavy-based saucepan and brownthe shanks on all sides. Remove from thepan and add the remaining oil, onion,carrots and celery. Cook, stirring, for 2-3minutes or until onion is soft. Return thelamb shanks to the pan with the rosemaryand bay, wine, tomatoes and seasoning.Add water if needed, so liquid just coversthe shanks. Cover and simmer over lowheat for 2 hours, or until meat falls fromthe bone. Add extra water during cookingif needed.

2. When the shanks are nearly cooked,place the potatoes in a pan of saltedwater and bring to a boil. Reduce heatand simmer until tender. Drain and mash,adding enough buttermilk to bring todesired consistency. Season to taste withsalt and pepper and keep warm.

3. Remove rosemary and bay leaf fromthe shanks and serve over the mash withsome of the cooking liquid.

TIP: Enjoy with a glass of red wine and Italianbread to mop up the juices.

Braising lamb shanks brings out that wonderful tender, melt-in-your-mouth textureand rich ”country” flavor—perfect comfort food for families or friends. This dish begsa bottle of Chianti or your favorite red wine.

on the stove The stovetop brings a wealth of different stylesand flavors perfect for Australian Lamb. For a quick weeknightmeal, stir-fry thin lamb slices on high heat with vegetables orsauté a plump loin or shoulder chop for 3-4 minutes each side.Fill your kitchen with the aromas of braised shanks or dicedleg by searing these cuts with your favorite vegetables andherbs, adding wine or stock, and cooking until tender. Groundlamb makes great burgers or filling for a burrito or taco.Australian Lamb can be quick and easy to cook and is deli-cious with the simplest seasoning or most exotic flavors. Usethese recipes to create your own “designer” Australian meal.


tomato-braised australian lamb shoulder chopswith basil-and-olive penneSERVES 4-6 | PREP 20 MINUTES | COOK 50 MINUTES

CHOPS


trimmed


to taste

SAUCE

2 tablespoons olive oil, divided

2 cloves garlic, crushed

1 onion, chopped

2 tablespoons tomato paste

1 14.5-ounce can chopped tomatoes,

undrained

2 tablespoons balsamic vinegar or

red wine1⁄2 cup red or white wine

2 zucchini, diced

PENNE

1 pound penne pasta

8-10 basil leaves, sliced1⁄4 cup sliced black olives

1-2 tablespoons extra-virgin olive oil

shredded Parmesan cheese,

for ganish

TO SERVE, OPTIONAL

salad or vegetables of choice

1. Season lamb chops with salt and pepper.In a large high-sided frying pan, heat 1tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 1minute. Add the onion and cook, stirring,for 1-2 minutes or until soft. Add theremaining oil and the lamb chops andbrown for 1-2 minutes on each side. Addthe tomato paste to the pan and stir untilthe mixture becomes aromatic and thetomato paste changes color. Add thetomatoes with their liquid and the vine-gar and wine, and stir to combine. Bringmixture to a boil. Reduce heat to low,cover and simmer, turning chops occa-sionally, until chops are very tender,about 40-50 minutes. Add the zucchini inthe last 10 minutes of cooking.

2. While the lamb is cooking, prepare thepenne according to package directionsand drain well. Fold through the basil,olives and oil and mix well. Keep warm.

3. Place the penne in warm bowls, top withthe lamb and sprinkle with Parmesancheese. Serve with a bowl of salad or vegetables.

TIP: When you are making casseroles orbraised dishes, especially with lean meat suchas Australian Lamb, browning the tomatopaste until it turns aromatic as in this recipeadds more depth and intensity of flavor andrichness.

Long, slow braising of the lamb with tomatoes brings out a depth and richness of fla-vor and a texture that breaks away with a fork. This dish beckons a glass of rich redwine—preferably the same one used in the recipe.

on the stove | 23

sage-and-mint australian lamb loin chopson pea mash

LOIN CHOPS



2 tablespoons chopped fresh sage


to taste1⁄4 cup white wine

1 tablespoon white wine vinegar

8-10 mint leaves, torn

PEA MASH

2 potatoes, peeled and chopped

2 cups peas (see tip)1⁄4 cup buttermilk or milk


to taste

TIP: Fresh, in-season peas are always themost delicious but not always available.Cook frozen peas straight from the freezer.Lamb chops are always better and mosttender cooked to medium rare. Theyshould still be plump and juicy and slightlypink inside.

1. Brush the chops lightly with olive oil.Press the sage, salt and pepper into thesurface and allow to rest, covered, atroom temperature for 15 minutes for fla-vors to infuse.

2. To make the pea mash, boil the pota-toes in salted water until nearly cooked,add the peas and cook 1-2 minutes oruntil just tender. Mash well and fold inenough buttermilk to give the desiredconsistency. Season to taste with salt andpepper and keep warm.

3. Heat a large nonstick pan or frying panover medium heat and add enough oil tojust coat the bottom of the pan. Add thelamb and cook for 3 minutes on each sideor until barely medium rare and stillplump and springy when pressed. Drainexcess fat from pan and add the wine,vinegar and mint. Cover and cook for 1-2minutes, turning chops to allow flavors toinfuse, until cooked as desired. The chopsare most tender kept medium rare or at aninternal temperature of 130-135° F. Serveon the pea mash, with pan juices spoonedover.

SERVES 4 | PREP/COOK 30-40 MINUTES | REST 15 MINUTES

Because Australian Lamb has such a mild, sweet and succulent flavor, it allows you alot of scope with your favorite herbs and spices. Particularly good are sage and mint,but feel free to experiment with your own favorite or home-grown herbs such ascilantro, basil, rosemary, thyme or oregano—the list is endless.


pesto-crumbed australian lamb loin chopswith tomato-mint salad

LOIN CHOP


1-2 tablespoons Dijon or grainy mustard


PESTO CRUMB1⁄2 cup fresh breadcrumbs or

diced baguette

4 large leaves fresh basil

1 tablespoon Parmesan cheese

1 tablespoon pine nuts, optional

TOMATO-MINT SALAD

1 pint container cherry

tomatoes, halved

8-10 pitted green olives, sliced1⁄4 cup sliced fresh mint leaves

1 tablespoon wine vinegar


to taste

TO SERVE, OPTIONAL

remaining baguette from pesto crumb

green salad

1. Trim the lamb chops and gently poundthe meat to flatten slightly. Brush withmustard. Place the crumb ingredients in asmall blender (or coffee grinder in smallbatches), and process to combine. Tiponto a plate and press chops firmly ontomixture to coat both sides. Cover withplastic and refrigerate for 10 minutes toset crumb.

2. Combine salad ingredients and setaside.

3. Heat a nonstick or cast-iron pan tomedium and add enough oil to coat base.

Add chops and cook for 3-4 minutes oneach side, or until cooked as desired andthe crust is crisp and browned.

Serve with the salad and lemon wedges.A green salad and the rest of the baguetteare the perfect match for this dish.

TIP: Lamb for all seasons: Some people asso-ciate lamb with rich, comforting stews androasted legs. This dish illustrates how lamb isalso perfect for summer grills and salads.

SERVES 4 | PREP/COOK 30 MINUTES

The flavors of pesto are not only great tossed through pasta. Try this twist on theusual by using pesto ingredients to form a delicious crunchy crust on tenderAustralian Lamb loin chops. If cherry tomatoes are hard to find, use vine-ripened orRoma tomatoes for the light summery salad.

on the stove | 25

sweet and spicy australian lamb leg taginewith warm couscous and toasted pine nutsSERVES 4-6 | PREP 20 MINUTES | COOK 11⁄2 HOURS

LEG

11⁄2-2 pound boneless leg of Australian

Lamb

SPICE MIX (DIVIDED)

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground coriander

TAGINE



to taste

1 onion, chopped

1 leek, white part only, sliced

2 medium carrots, chopped

11⁄2 cups chicken stock or broth1⁄2 cup raisins or sliced dates

2 large tomatoes, coarsely chopped

1 pear, diced

TO SERVE, OPTIONAL

4 cups cooked warm couscous or

rice pilaf

toasted almonds or pine nuts,

for garnish

1. Trim lamb and dice into bite-size pieces.Combine the cumin, cinnamon, gingerand coriander and divide in half. In aheavy-based casserole, heat 1 tablespoonof the oil over high heat, add the lamb andhalf the spices and season to taste. Cook,stirring, until browned all over. Transferlamb to a plate and drain any fat from pan.

2. Heat the remaining oil and spices overmedium heat until aromatic, about 20-30seconds. Add the onion, leek and carrotsand cook until onion is softened. Returnthe meat to the pan with the stock, raisinsand tomatoes and stir well. Cover pan,reduce heat to low and simmer for 1 hour.

3. Add pear and simmer, uncovered, for20-30 minutes or until lamb is tender andthe sauce is thick. Stir occasionally andadd extra stock or water if necessary.

4. Spoon tagine over the hot couscous,sprinkle with nuts and serve.

TIP: This is an ideal meal for which to makeextra portions. Freeze the leftovers in single-serving containers for rushed nights.

Traditionally, a tagine is a Moroccan stew featuring lamb gently simmered with veg-etables and other flavorful ingredients. Tagines are served with couscous, as in thisrecipe, but rice pilaf also makes a delicious accompaniment.


hoisin-glazed australian lamb shoulder chops with stir-fry noodlesSERVES 4 | PREP 20-25 MINUTES | COOK 15-20 MINUTES

CHOPS


trimmed

2 tablespoons hoisin sauce

1 tablespoon peanut or vegetable oil

SAUCE1⁄4 cup dry sherry or rice wine 1⁄4 cup orange juice1⁄4 cup stock or water

2 tablespoons soy sauce

1 tablespoon ginger, finely chopped

1 clove garlic, crushed

STIR FRY NOODLES

1 7-ounce package rice noodles

(see tip below)

8 stalks asparagus, ends trimmed

and sliced1⁄2 pound snap peas or preferred

vegetables

1. Soak the noodles according to directionson packet, drain and rinse well, Set aside.

2. Brush the lamb generously with thehoisin sauce. In a heavy-based pan largeenough to hold the chops in a singlelayer, heat the oil to medium-high. Addthe chops and cook for 2 minutes eachside to brown. Add the sauce ingredients,reduce the heat to low and simmer thechops, turning regularly, for about 8-10minutes or until cooked as preferred. Add

additional stock or sherry if saucebecomes too thick.

3. While chops are cooking, add a little oilto a wok or nonstick frying pan over highheat, and stir-fry the asparagus and peas for1-2 minutes or until tender-crisp. Add thenoodles and stir-fry just to heat through.

Transfer stir-fry immediately to warmplates, top with the lamb and spoon overthe sauce.

The mild flavor and lean, tender quality of Australian Lamb lends itself wonderfully toall kinds of Asian meals. In this dish, the sweet and salty hoisin sauce is complimentedby the light, fresh noodle stir-fry — the perfect quick, healthy evening meal, whereflavor is not sacrificed. Try with a little cilantro over the top for a fresh change.

TIP: Cellophane noodles (also called bean threads) are fine, translucent threads made from greenmung beans. When soaked they become shiny and slippery and have a slightly sweet fresh flavor.They are enjoyed throughout Asia for their ability to absorb the flavors of other foods. You couldalso use rice noodles, or even pasta in this dish, but cellophane will carry the flavors the best.

on the stove | 27

shredded australian lamb shanks with mushrooms and polentaSERVES 6 | PREP 30-40 MINUTES | COOK 2 HOURS

1. Soak the mushrooms in the hot chickenstock for 10 minutes to release flavors.

2. Combine the flour and mustard. Dredgethe lamb shanks with enough of the mix-ture to coat, and shake off the excess.Heat the oil in a large heavy-based casse-role and brown the shanks over low heaton all sides. Add the garlic, onion andmushrooms and cook, stirring for 1-2minutes. Add the chicken stock, red wineand tomatoes and stir to combine. Coverand cook over low heat for 2 hours oruntil meat easily falls from the bones.(You could also place in a 350° F ovenand bake for 2-21⁄2 hours.)

3. When meat is nearly cooked, prepare thepolenta according to directions on packet.Stir through cheese and keep warm.

4. Remove shanks from liquid and, whencool enough to handle, pull meat fromthe bones and shred with hands. Returnshredded meat to the pan and reheat.Serve over the hot polenta and garnishwith shredded basil.

This dish is wonderful with a simple butter-lettuce salad.

TIP: The shanks can be cooked a day ahead,shredded and stored with the sauce in therefrigerator. Reheat the next day and serveover instant hot polenta.

Corn, whether fresh off the kernel or ground as in polenta, makes a wonderfulaccompaniment to lamb. This twist on the traditional “Coq au Vin” melts into thesmooth bed of polenta.

SHREDDED LAMB

4 dried mushrooms, sliced

1 cup hot chicken stock1⁄2 cup flour, for dusting

1 teaspoon ground mustard

6 large Australian Lamb shanks,

trimmed


1 clove garlic, crushed

8 baby onions1⁄2 pound small whole white

mushrooms, cleaned

1 cup chicken stock

2 cups red wine

2 large tomatoes, diced

OPTIONAL, TO SERVE

2 cups instant or regular Polenta1⁄4 cup soft goat or Parmesan cheese

6 leaves fresh basil, shredded

butter-lettuce salad


more about australian lambhandling and storageFor the best-quality product, AustralianLamb should be:

• kept refrigerated or frozen• thawed in refrigerator or microwave• kept separate from other foods

handling As with all meats, minimizethe amount of time that lamb is left outof the refrigerator prior to cooking.Meat may spoil because of the naturalgrowth of bacteria if it is mishandled orcooked improperly. In addition, workingsurfaces such as cutting boards and uten-sils should be washed after touching anymeat. Leftovers should be refrigeratedimmediately.

refrigeration If product is in a vacuumbag: Store chilled in vacuum bag in thecoldest part of the refrigerator for up totwo weeks, or freeze if storing for alonger period. It is normal to detect aslight odor immediately after first open-ing the vacuum bag. The odor shoulddissipate within minutes. Once the bagis opened, the lamb color will changefrom a purple/red to a pinkish/red.

If the product is unpackaged: Freshlamb may be kept in the refrigerator fortwo to three days prior to cooking.Store lamb in the coldest part of therefrigerator, keeping it as dry as possible.Keep lamb covered (ideally in the origi-nal wrapping) to prevent moisture loss.

freezing Fresh lamb may be frozen forup to six months. Optimize freezer lifeand protect lamb against freezer burnby sealing in plastic wrap.

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

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

Australian Lamb is a naturally nutrient-dense food, packed full of essential nutri-ents for vitality.

The vitamin B12 in lamb is great for thenervous system; iron helps carry oxygen tothe muscles for energy and is important forbrain performance, especially for memoryand concentration. The zinc in lamb isessential for our immune system and theprotein is great for growing bodies. Proteinis also great if you're watching your weight;it helps you feel satisfied longer.

Because lamb is so tender and moist, itneeds little or no fat for cooking, and near-ly half of the fat in lamb is mono-unsatu-rated, the same type of fatty acids found inolive oil and many nuts.

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

AMERICAN RARE

TEMP 130–135° F

COLOR internal, veryred color; very moistwith warmer juices

COOK 20-25 min./lb.

REST 8-10 min.

FEEL soft

MEDIUM RARE

TEMP 135–140° F

COLOR internallighter red color; very moist withwarmer juices

COOK 25 min./lb.

REST 8-10 min.

FEEL soft, slightlyspongy and springy

MEDIUM

TEMP 140–145° F

COLOR internal, pink red color; moistwith clear pink juice

COOK 30 min./lb.

REST 8-10 min.

FEEL slightly firm and springy

WELL-DONE

TEMP 150–160° F

COLOR internal, color has no pink orred, slightly moistwith clear juices

COOK 30 min./lb.

REST 8-10 min.

FEEL firm

australian lamb for vitality and well being

index | 29

indexAustralian Lamb

Sandwiches with Mint-Pickled Cucumber, 16

Balsamic-Glazed LambRack with InsalataTricolor, 12

Barbecued Lamb Leg withGrilled Vegetables andAlmond Pesto, 3

BasilBarbecued Lamb Legwith Grilled Vegetablesand Almond Pesto, 3

Grilled Lamb LoinChops with Warm Peach Chutney, 4

Mediterranean LambBurger with Goat Cheeseand Tomato Relish, 25

Pesto-Crumbed LambLoin Chops with aTomato-Mint Salad, 24

Shredded Lamb Shankswith Mushrooms andPolenta, 27

Tomato-Braised LambShoulder Chops withBasil-and-Olive Penne,

Brown-Sugar-and-SageLamb Leg withPumpkin, Mint Peasand Gravy, 19

Cooking Guide, 28

CouscousOrange-and-Apricot-Studded Lamb Leg withAlmond Couscous, 15

Sweet and Spicy LambTagine with WarmCouscous and ToastedPine Nuts, 25

Five-Spice Lamb ShoulderChops and Ruby-Grapefruit-FennelSalad, 9

Frenching, 12

FruitFive-Spice LambShoulder Chops andRuby-Grapefruit-FennelSalad, 9

Grilled Lamb LoinChops with Warm PeachChutney, 4

Orange-and-Apricot-Studded Lamb Leg withAlmond Couscous, 15

Greek Lamb KabobsWrapped in Pita, 5

Grilled Lamb Loin Chopswith Orange-MintGremolata, 7

Grilled Lamb Loin Chopswith Warm PeachChutney, 4

Ground LambMediterranean Burgerwith Goat Cheese andTomato Relish, 6

Handling, 28

Herb-and-Caper-RolledLamb Leg withRatatouille, 11

Hoisin-Glazed LambShoulder Chops withStir-Fry Noodles, 26

Honey-and-Garlic LambRacks with Orzo Salad, 8

James, Sally, 1

Lamb Leg, bonelessBarbecued with GrilledVegetables and AlmondPesto, 3

Greek Kabobs Wrappedin Pita, 5

Herb-and-Caper-Rolledwith Ratatouille, 11

Sandwiches with Mint-Pickled Cucumber, 16

Sweet-and-Spicy Taginewith Couscous andToasted Pine Nuts, 25

Warm Lamb Salad withSweet Potato, 13

Lamb Leg, bone-inBrown-Sugar-and-Sagewith Pumpkin, Mint Peasand Gravy, 19

Orange-and-Apricot-Studded with AlmondCouscous, 15

Lamb Loin ChopsGrilled with Orange-Mint Gremolata, 7

Grilled with Warm PeachChutney, 4

Pesto-Crumbed with aTomato-Mint Salad, 24

Sage-and-Mint on PeaMash, 23

Lamb RacksBalsamic-Glazed withInsalata Tricolor, 12

Honey-and-Garlic withOrzo Salad, 8

Roasted with Oven Friesand Herb Vinegar, 14

Rosemary-and-Lemonwith Mushrooms andSpinach, 17

Lamb ShanksMediterranean Braisedwith Buttermilk Mash, 21

Shredded with Mush-rooms and Polenta, 27

Soy-Braised with AsianSlaw, 18

Lamb Shoulder ChopsFive-Spice and Ruby-Grapefruit-Fennel Salad, 9

Hoisin-Glazed with Stir-Fry Noodles, 26

Tomato-Braised withBasil-and-Olive Penne, 22

Mediterranean BraisedLamb Shanks withButtermilk Mash, 21

Mediterranean LambBurger with GoatCheese and TomatoRelish, 6

MintAustralian LambSandwiches with Mint-Pickled Cucumber, 16

Brown-Sugar-and-SageLamb Leg with Pumpkin,Mint Peas and Gravy, 19

Grilled Lamb LoinChops with Orange-MintGremolata, 7

Herb-and-Caper-RolledLamb Leg withRatatouille, 11


Roasted Lamb Rack withOven Fries and HerbVinegar, 14

Sage-and-Mint LambLoin Chops on PeaMash, 23

Nutritional Information, 28

Orange-and-Apricot-Studded Lamb Leg withAlmond Couscous, 15

PastaHoisin-Glazed LambShoulder Chops with Stir-Fry Noodles, 26

Honey-and-Garlic LambRacks with Orzo Salad, 8

Tomato-Braised LambShoulder Chops withBasil-and-Olive Penne, 22

PestoBarbecued Lamb Legwith Grilled Vegetablesand Almond Pesto, 3



PotatoMediterranean-BraisedLamb Shanks withButtermilk Mash, 21

Roasted Lamb Rackswith Oven Fries andHerb Vinegar, 14

Sage-and-Mint LambLoin Chops on PeaMash, 23


Resting, 11


RosemaryBalsamic-Glazed LambRack with InsalataTricolor, 12

Mediterranean-BraisedLamb Shanks withButtermilk Mash, 21


Rosemary-and-LemonLamb Rack withMushrooms andSpinach, 17

Rosemary-and-LemonLamb Rack withMushrooms andSpinach, 17

Sage-and-Mint Lamb LoinChops on Pea Mash, 23

SaladsFive-Spice ShoulderChops and Ruby-Grape-fruit-Fennel Salad, 9


SandwichesAustralian LambSandwiches with Mint-Pickled Cucumber, 16

Greek Lamb KabobsWrapped in Pita, 5


Soy-Braised Lamb Shankswith Asian Slaw, 18

StewsShredded Lamb Shankswith Mushrooms andPolenta, 27

Sweet-and-Spicy LambTagine with WarmCouscous and ToastedPine Nuts, 25

Storage, 28

Sweet and Spicy LambLeg Tagine with WarmCouscous and ToastedPine Nuts, 25

TomatoHerb-and-Caper-RolledLamb Leg withRatatouille, 11

Mediterranean-BraisedLamb Shanks withButtermilk Mash, 21

Mediterranean LambBurger with TomatoRelish, 6



Sweet-and-Spicy LambTagine with WarmCouscous and ToastedPine Nuts, 25

Tomato-Braised LambShoulder Chops withBasil-and-Olive Penne, 22

Tomato-Braised LambShoulder Chops withBasil-and-Olive Penne,22


Whether grilled or slow-oven roasted, Australian Lamb adds

succulent variety to your everyday menu. In Simply Delicious—Australian Lamb for Any Occasion, you’ll find simple guidance

for enjoying this delectable dish to the fullest. Award-winning

Australian chef and author Sally James shares some of her

favorite recipes. Most require fewer than 10 ingredients and 30

minutes—ideal for casual dining.

australian lambit’s not just for dining out anymore

For more information onAustralian Lamb, visit us atwww.australian-lamb.comor write: Meat & Livestock AustraliaP.O. Box 34176 NWWashington, DC 20043

Book_Recipe

Documents

Transcript of Book_Recipe