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remarkable meals made simplePreparing Australian lamb for your family and friends is an easy way to make the everyday special.

Lamb dishes have long been associated with the excitement and joy of special occasions, family celebrations and holiday traditions. With Australian lamb you can now bring those same sentiments to casual meals as well. The delicious taste of lamb brings variety to your table. Australian lamb is a fresh and wholesome ingredient that is not only full of fl avor but healthy and easy to prepare as well.

All-natural Australian lamb is raised on lush pastures with no artifi cial additives or hormone growth promotants so it’s a healthy choice for

your family and guests. You don’t have to be a master chef to add lamb to your menu repertoire; even if you’ve never prepared lamb before you’ll be surprised by how much you already know as the techniques are very similar to preparing other red meats. The recipes included in this brochure are a selection from our popular recipe book Easy, Any Day! They take you through each dish step-by-step allowing you to easily prepare delicious meals for any occasion.

For more tips, recipes, and store locations visit www.australian-lamb.com

Australian lamb for vitality and well being

Lean Australian lamb is packed full of essential nutrients for your vitality and well being. In fact an average three ounce serving has only 175 calories, meeting the Food and Drug Administration (FDA) defi nition of lean.

Lamb is a nutrient rich food that fi ts perfectly into a healthy diet. On average, lamb is an excellent source of protein, vitamin B12, niacin, zinc, and selenium, as well as a good source of ribofl avin.

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

Cooked to your liking… judge your lamb’s degree of doneness

When cooking lamb you can test for doneness by touch. Just press the lamb with a set of tongs or a fork — when the lamb feels slightly fi rm and springy, it is considered to be cooked to medium doneness. The fi rmer the feel of the meat, the more well-done it will be.

Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well done. Whichever way you prefer the recommendations below are a handy guide.

For best results you should always check the internal meat temperature with a thermometer, it’s the easiest and most accurate way to tell if the lamb is ready. Last of all, don’t forget to let the lamb rest on top of your stove for 8-10 minutes before cutting and serving.

To ensure lamb remains safe throughout cooking, the USDA* recommends cooking lamb patties and ground lamb mixtures, such as meat loaf, to a safe minimum internal temperature of 160°F as measured on a food thermometer. However, whole muscle meats such as roasts, steaks, and chops may be cooked to 145°F (medium rare), 160°F (medium), or 170°F (well done).

For more information on Australian lamb, visit us at www.australian-lamb.com or write: Meat & Livestock Australia1401 K Street, NW Suite 602Washington, DC 20005

Medium rare

Cook 25-30 min./lb. @ 360°F

Internal meat temp 145°F

Medium

Cook 30-35 min./lb. @ 360°F

Internal meat temp 160°F

Well-done

Cook 35-40 min./lb. @ 360°F

Internal meat temp 170°F

*www.fsis.usda.gov/Fact_Sheets/Lamb_from_Farm_to_Table/index.asp

porcini-crusted australian lamb rib chops with fresh pea, mint and feta salad

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 fi ne crumb. Transfer to plate or bowl and press the lamb fi rmly 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 minutes total, or until cooked as desired. To test, press gently with fi nger. The meat should be fi rm but springy. Keep warm in a low temperature oven.

3. To prepare the pea salad, while the lamb is cooking add peas to pan of boiling, salted water and cook for 30–40 seconds. Drain, rinse with cold water and transfer to a bowl. Add feta cheese, mint leaves, a squeeze of lemon, and 1 tablespoon of olive oil. Toss well, crushing peas slightly.

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

LAMB

12 Australian lamb rib chops

extra virgin olive oil ¼ cup dried, sliced por-

cini 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

pan-fried lamb loin chops with tomato and mozzarella saladLAMB

8 Australian lamb loin chops, trimmed

salt and freshly ground pepper, to taste

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 fi nely sliced

6 leaves fresh basil, torn

TOMATO-MUSTARD DRESSING

3 tablespoons olive oil 2 tablespoons sherry

vinegar 1 teaspoon whole-grain

mustard

1. To make the dressing, grill 3-4 tomatoes until just soft and place in a blender with 2 tablespoons of olive oil, 1 tablespoon 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.

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

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

roasted garlic australian lamb leg with rosemary potatoesLAMB

1 Australian leg of lamb, bone-in

2 heads garlic, halved 3 tablespoons olive oil salt and freshly ground

pepper, to taste 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, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an ovenproof dish and toss with the remaining oil and rosemary. Set aside.

3. Roast lamb for about 1 hour 40 minutes, 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 minutes, place the potatoes in the oven and bake until well browned and tender.

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

mediterranean australian lamb burgerwith goat cheese and tomato relishBURGER

1 ¾ pounds ground Australian Lamb

1 shallot, peeled and chopped

1 tablespoon capers, chopped

6-8 large basil leaves, sliced freshly ground pepper,

to taste ½ cup cornmeal (or fl our),

for coating olive oil, for cooking

TOMATO RELISH

3 vine-ripened tomatoes, halved crosswise

1 red onion, thickly sliced 1 teaspoon sugar 1 teaspoon balsamic

vinegar salt and freshly ground

pepper, to taste

PRESENTATION

4 Kaiser rolls or hamburger buns, split

4 tablespoons soft goat cheese (or chèvre)

1. To make the burgers, combine ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixture into four burgers. Spread cornmeal over a plate and press burg-ers into the cornmeal to coat.

2. Preheat barbecue or grill pan and brush with oil. Cook the burgers over medium to high heat for 6-7 minutes or until internal temperature reaches 160° F.

3. To make the relish, place the tomatoes fl esh-side down on the grill and fl ip after 20 seconds, cooking until skin starts to char. Grill the onions until soft. Transfer to a plate and, when cool enough to handle, dice finely. Place in a bowl, add the sugar and vinegar, season to taste with salt and pepper and mix well. Serve warm or cold.

4. Grill the buns, cut side down, until lightly toasted. Spread with goat cheese and top with the burgers. Serve with the tomato relish.

SERVES 4PREP/COOK UNDER 30 MIN

SERVES 4PREP 10 MIN SET 30 MINCOOK 10 MIN

SERVES 6PREP 30 MINROAST 1 HOUR 40 MINREST 15 MIN

MAKES 4 BURGERSPREP 30 MIN COOK 15 MIN