simply delicious australian lamb for any occasion

1

introduction

3

on the grill

11

in the oven

21

on the stove

28

cooking guide

28

handling and storage

29

index

make all your meals special So you like lamb, but you save it for special occasions or dining out? Prepare for a simply delicious change. Grass-fed in lush pastures, Australian Lamb easily adds a splash of sunshine to your everyday menu. True to the casual spirit of its homeland, Australian Lamb is a breeze to prepare, ideally suited to midweek meals and outdoor entertaining. Convenient cuts available in your grocer’s meat department hold up to grilling or ovenroasting, freeing you to preside over more social matters. Even better, Australian Lamb is lean and high in protein, so it’s perfect for low-fat and low-carb diets. Free of artificial additives, Australian Lamb is just the best nature has to offer. Put simply, Australian Lamb lets you easily add delicious variety to your menu. The naturally mild and sweet taste will surely impress everyone around the table. Never prepared lamb before? You may be surprised how much you already know about cooking lamb, as the techniques are so similar to other red meats. This book will take you through lamb preparation step-by-step, allowing you to enjoy Australian Lamb to the fullest. Go ahead and indulge yourself. Enjoy an easy, refreshing change anytime, courtesy of Australian Lamb. For more tasty tips, recipes and store locations, visit www.australian-lamb.com.

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-selling 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 from the Napa Valley.

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

barbecued australian lamb leg with grilled vegetables and almond pesto SERVES 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 trimmed 1 cup red wine ⁄4 cup extra-virgin olive oil

1

2 cloves of garlic, chopped

The classic meal for simple entertaining — a flavorsome marinated leg of lamb roasted on the barbecue with seasonal vegetables, a rich, bold pesto, a loaf of Italian bread and a bottle of wine. Experiment with your favorite herbs and nuts for your own “designer” pesto. If you don’t have a covered grill, sear to brown first, then finish the roast in a moderate oven (350-350° F). 1. Place lamb in a shallow ceramic or glass casserole dish. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2-3 hours or overnight, turning lamb over once or twice during that time. Discard marinade. 2. Preheat a hooded barbecue to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until reaching an internal temperature of 125-130° F in the thickest part. Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.

2 teaspoons of dried oregano 2 teaspoons dried basil freshly ground black pepper, to taste GRILLED VEGETABLES

3. While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. Arrange on a large platter with the sliced lamb and pesto.

halved red peppers

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

asparagus

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

sliced eggplant zucchini portabella mushrooms olive oil, for cooking ALMOND PESTO

⁄3 cup dry roasted or blanched almonds

1

1 cup chopped Italian parsley ⁄2 cup chopped basil

1

⁄4 cup extra-virgin olive oil

1

1 tablespoon lemon juice 2 tablespoons soft goat or feta cheese

simply delicious | 3

grilled australian lamb loin chops with warm peach chutney

LOIN CHOPS

8 Australian Lamb loin chops, trimmed ⁄4 cup olive oil

1

SERVES 4 | PREP 30 MINUTES | COOK 15-20 MINUTES

2 tablespoons lemon juice or balsamic vinegar salt and freshly ground pepper,

This sweet, tangy peach chutney makes a wonderful contrast to the mild yet sweet 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, or freeze fresh peaches to bring a taste of summer to cold nights. 1. Place the lamb chops in a flat glass or ceramic dish. Combine the oil and lemon juice and pour into the dish, swirling the chops through the mix to coat both sides. Season to taste with salt and pepper, cover with plastic and allow to marinate for 15-20 minutes while you make the chutney. 2. To make the chutney, heat the olive oil in a saucepan, add the leek and cook for 2-3 minutes over medium heat, or until soft. Add the peaches, vinegar, sugar and wine and bring to a boil. Reduce heat and simmer until peaches are soft and mixture is syrupy, about 15-20 minutes. Keep warm or refrigerate in sealed containers until ready to use.

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3. Remove chops from marinade and pat dry. Preheat a broiler or barbecue to medium high and grill the chops for 2-3 minutes on each side for medium rare or until cooked as desired. Serve with the chutney and garnish with cilantro or basil. This is delicious with grilled eggplant and peppers or salad of choice.

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 sugar ⁄2 cup white wine or orange juice

1

⁄4 cup cilantro or basil, finely sliced,

1

for garnish TO SERVE, OPTIONAL

grilled eggplant and peppers or salad of choice TIP: The peach chutney can be made the

day before and stored in a sealed container in the refrigerator. Reheat gently before serving or serve cold with the lamb.

greek australian lamb kabobs wrapped in pita SERVES 4-6 | MARINADE 20 MINUTES | PREP 30-40 MINUTES | COOK 10-12 MINUTES

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 salt

Lamb is the king of meats when it comes to eating in Greece, whether for religious celebrations or outdoor family grills. This is one dish that has become very popular in many other countries for its delicious yet simple flavors and versatility. Goat-milk yogurt and cheese is also very popular in Greece for its rich, thick texture and tangy flavor. If you can find it, give it a try. 1. Place the lamb in a large bowl. Combine 1 tablespoon of the thyme, half the garlic and the salt and pepper, then add to the lamb and toss well. Cover and leave for 20 minutes to allow the flavors to infuse. Thread onto metal or presoaked wooden skewers. 2. Place the yogurt in a small bowl and add the remaining thyme and garlic and the lemon juice. Mix well. Season to taste with salt and pepper.

3. Broil or barbecue the kabobs over medium to high heat until cooked as desired, about 4-5 minutes each side for medium rare. 4. Toast the pitas lightly on the grill until just warmed, and top with the lettuce and tabbouleh or tomato. Remove the lamb from the skewers and place on salad. Drizzle with the yogurt and wrap firmly into a roll.

⁄2 teaspoon freshly ground pepper

1

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 temperature for 10-15 minutes before cooking. The yogurt mixture can also be made a day ahead and refrigerated in a sealed container.

on the grill | 5

mediterranean australian lamb burger with goat cheese and tomato relish MAKES 4 BURGERS | PREP 30 MINUTES | COOK 15 MINUTES

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 taste ⁄2 cup corn meal (or flour), for coating

1

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 of one 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 you have time before cooking, cover the burgers with plastic and refrigerate for 20 minutes or more. This helps to make them more firm and allows flavors to develop. 1. To make the burgers, place the lamb in a food processor with the shallot. Process, using the pulse button, until meat is coarsely ground. Transfer mixture to a bowl, add the capers, basil and pepper and mix well. Divide mixture into four burgers. Spread cornmeal over a plate and press burgers into mixture to coat.

3. To make the relish, place the tomatoes flesh-side down on the grill and flip 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.

2. Preheat barbecue or grill pan and brush with oil. Cook the burgers over medium to high heat for 6-7 minutes each side or until cooked as desired.

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

vegetable 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 2-3 tablespoons soft goat cheese (or chèvre) TIP: If you don’t have a food processor, look for ground lamb or ask your butcher to grind the lamb for you and mix all ingredients together in a bowl.

The burger patties and relish can be made a day ahead and refrigerated. If you’re having trouble convincing your kids how wonderful Australian Lamb is, this is the perfect place to begin. They’ll be amazed at the mild and sweet flavor of Australian Lamb.

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grilled australian lamb loin chops with orange-mint gremolata SERVES 4 | PREP 30 MINUTES | COOK 15-20 MINUTES

The tangy citrus and fresh mint of this gremolata lifts the flavor of the plump Australian Lamb chops. If you want to make the gremolata ahead of time, blanch the mint leaves a few seconds and dry well before proceeding with the recipe. 1. Place the lamb in a flat glass or ceramic dish. Juice oranges reserving the rind for zest. Combine juice with and olive oil and pour over the lamb, turning chops to coat well in mixture. Season to taste with salt and pepper, cover with plastic, and marinate for 20-30 minutes, turning the chops occasionally during that time. 2. To make the gremolata, finely zest the oranges and combine with mint and garlic in a small bowl and set aside. 3. Preheat grill to medium. Pat the lamb dry and grill for about 4 minutes each

side or until cooked as preferred. For medium rare, the chops should register 130° F on a meat thermometer or be plump and springy when pressed. 4. While the lamb is cooking, steam the beans for 1 minute or until tender-crisp. Drain the water and add the olive oil and sliced almonds. Season to taste and shake the pan gently until heated through. Serve the lamb with the beans, and spoon the orange mint gremolata over all or serve on the side.

LOIN CHOPS

8 Australian Lamb loin chops 2 tablespoons olive oil salt and freshly ground pepper, to taste GREMOLATA

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

1

1 garlic clove, minced GREEN BEANS

16-20 fresh green beans 1 tablespoon extra-virgin olive oil 2 tablespoons sliced almonds, toasted salt and freshly ground pepper, to taste

on the grill | 7

honey-and-garlic australian lamb rack with orzo salad

RACK

SERVES 4-6 | MARINATE 2 HOURS OR OVERNIGHT | PREP 20-30 MINUTES | COOK 30 MINUTES

MARINADE

2 racks of Australian Lamb, frenched

11⁄2 cups red wine 2 tablespoons honey, softened 3 cloves garlic, crushed

Orzo is a rice-shaped pasta wonderful both hot and cold. It’s the perfect pasta for mixing with a “farmers market” of flavors, and Australian Lamb is versatile enough to match whatever herbs or spices you choose. 1. Combine the marinade ingredients and mix well. Pour marinade into a large flat glass or ceramic dish. Add the lamb, turning to coat all sides. Marinate, meat side down, for 2-3 hours or overnight. 2. To make orzo salad, cook pasta according to directions on packet and drain well. While allowing orzo to cool slightly, juice and zest lemon and cut the kernels from the fresh corn. Combine pasta, juice, zest, and remaining ingredients in a large bowl, toss well and season with salt and pepper to taste. 3. Remove the meat from the marinade and pat dry. Place the marinade in a small pan and bring to a boil. It is important that the mixture comes to a rapid boil. Reduce heat and simmer until liquid starts to thicken to a glaze. Keep warm.

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4. Heat a barbecue or grill to medium high, and cook the lamb racks for 5-6 minutes each side for medium rare, or as desired. Allow to rest for 5 minutes. 5. Spoon orzo salad onto a large platter and place whole racks on top, or separate lamb into 3-4 chop portions and serve on individual plates. Spoon glaze over and serve with a green salad.

1 tablespoon fresh thyme leaves salt and freshly ground pepper, to taste ORZO SALAD

1 pound orzo pasta 2 ears fresh corn 1 lemon, for juice and zest 2 tablespoons extra-virgin olive oil ⁄4 cup chopped black olives

1

⁄4 cup chopped fresh cilantro

1

⁄4 cup chopped fresh parsley

1

salt and freshly ground pepper, to taste TO SERVE, OPTIONAL

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

five-spice australian lamb shoulder chops and ruby-grapefruit-fennel salad SERVES 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

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

2 tablespoons red wine SALAD

1 ruby grapefruit, segmented and pith removed

1. Place the lamb chops in a flat dish. Combine the five-spice powder, honey, soy and wine and mix well. Pour over the chops, turning chops so they are fully coated in mixture. Cover and marinate 20 minutes or overnight. 2. To make the salad, combine the grapefruit, fennel, cilantro and watercress and in a bowl. Whisk together the oil and juice, season with salt and pepper to taste, and toss through the salad.

3. Heat a barbecue to medium and grill the chops, turning occasionally, for 8-10 minutes or until cooked as desired. Serve with the salad and a loaf of sourdough bread.

1 small bulb fennel, white part only, finely sliced ⁄2 bunch cilantro, chopped

1

1 bunch watercress 1 tablespoon olive oil 1 tablespoon lemon juice sea salt and freshly ground pepper, to taste TO SERVE, OPTIONAL

loaf of sourdough bread

on the grill | 9

in the oven Lamb is perfect for the oven. Whether you have a whole leg or shanks in a delicous broth in a casserole, slow roasting lends a melt-in-your-mouth texture. Whole legs and racks are most tender medium rare, so remove these from the oven just before the meat reaches an internal temperature of 130-140° F. The lamb will continue to cook as it rests the recommended 10-15 minutes before serving. Oven temps vary by cut — cook racks at 350-425° F (searing for a few minutes first to seal in the juices) and legs and casseroles at 350-375° F or slow roast at 250-300°F for 3-5 hours. These recipes will give you tasty ideas for all methods.

herb-and-caper-rolled australian lamb leg with ratatouille SERVES 6-8 | PREP 40 MINUTES | COOK/REST 11⁄4-11⁄2 HOURS

LEG

1 boneless leg of Australian Lamb STUFFING

2 lemons, for juice and zest 2 tablespoons olive oil 1 tablespoon capers, roughly

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. 1. Preheat oven to 350° F. Remove netting from the lamb, open out to make as flat and even as possible and trim edges. Juice and finely zest the lemons. Combine with the stuffing ingredients and spread over the inside of the lamb. Roll up lamb and tie with kitchen string or secure with metal skewers. Place in a roasting pan and season with salt and pepper. Roast for about 1-11⁄4 hours for medium rare or until cooked to your liking. (See introduction above.) Rest for 10 minutes before slicing. 2. To make ratatouille, heat the oil in a large pan and cook the onion over medium heat for 1-2 minutes or until soft. Add the pepper and garlic and cook another 2 min-

utes. Add the eggplant and zucchini and stir over the heat for another minute or two. Add the tomatoes and oregano. Season to taste with salt and pepper, cover and simmer over low heat until the vegetables are tender but not soft, about 8-10 minutes. 3. Serve the lamb sliced with the ratatouille.

chopped ⁄4 cup, Italian parsley, finely chopped

1

⁄4 cup mint, finely chopped

1

1 tablespoon fresh thyme leaves salt and freshly ground pepper, to taste RATATOUILLE

1 tablespoon olive oil 1 onion, diced 1 sweet red pepper, diced 2 cloves garlic, chopped 1 eggplant, diced

TIP: The lamb can be filled and rolled the day

2 zucchini, diced

before and stored, covered, in the refrigerator. Bring lamb to room temperature before cooking.

4 tomatoes, diced 2 teaspoons fresh oregano leaves salt and freshly ground pepper, to taste

simply delicious | 11

balsamic-glazed australian lamb rack with insalata tricolor

RACK

2 racks of Australian Lamb, frenched salt and freshly ground pepper, to taste

SERVES 4-6 | PREP 45 MINUTES | COOK 15 MINUTES

2-3 tablespoons olive oil GLAZE 3

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

⁄4 cup balsamic vinegar ⁄2 cup red wine

1

2 tablespoons brown sugar 1 sprig rosemary SALAD

1. Preheat oven to 425° F. Season the racks with salt and pepper and set aside. 2. Place all the glaze ingredients in a small saucepan and bring to boil. Reduce heat and simmer until mixture thickens and becomes glossy, about 10-15 minutes. 3. Heat a large ovenproof pan to mediumhigh and coat pan with oil. Sear the lamb racks for 2-3 minutes each side to brown, then tip any excess fat from pan. Brush with a little of the glaze, place in the oven and roast for 10-12 minutes, or until medium rare and an internal temperature of 130° F. Transfer to a warm plate, cover loosely

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with foil and let rest for 5-10 minutes before slicing. Or place, covered, in the refrigerator to slice as needed and serve cold.

1 head radicchio, leaves separated 2 bunches endive, leaves separated 1 bunch arugula 1 tablespoon lemon juice

4. To make salad, wash and dry the salad greens well and place in a large bowl. Combine the lemon juice and oil and toss through the leaves with the Parmesan cheese. Arrange salad on a platter and place lamb on top. Remove the rosemary from the glaze and drizzle over all. Serve with crusty Italian bread.

2 tablespoons extra-virgin olive oil fresh shredded Parmesan cheese TO SERVE, OPTIONAL

crusty Italian bread

warm australian lamb salad with sweet potato

LEG

1 leg of Australian Lamb, butterflied (see tip) freshly ground pepper, to taste

SERVES 6 | PREP 40-45 MINUTES | COOK/REST 40 MINUTES

sea salt, to taste SALAD

2 pounds sweet potatoes (2 large

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 potatoes and tender pink Australian Lamb. 1. To roast the sweet potatoes, preheat oven to 375° F. Peel and dice the potatoes into 1⁄2-inch pieces and toss with olive oil to coat. Place on a baking sheet and cook for 20-30 minutes, or until tender and golden brown. 2. To prepare the lamb, trim and season with salt and pepper. Heat a barbecue or grill pan to medium-high and cook lamb for 5 minutes on each side. Cover barbecue or transfer lamb to the oven and cook for 8-10 minutes or until medium rare and internal temperature reaches 125-130° F. Cover loosely with foil and allow to rest for 15 minutes.

3. While lamb is resting, juice and zest the orange, whisk with the remaining dressing ingredients and season with salt and pepper to taste. Toss the arugula, onion and warm potatoes together in a bowl, add half the dressing and mix well. Place on a platter or individual plates. Slice lamb thinly across the grain and arrange over the salad. Scatter with the feta cheese and drizzle with remaining dressing.

or 3 medium) olive oil, for cooking 2 bunches arugula, torn 1 small red onion, halved and thinly sliced 6 ounces feta cheese, crumbled DRESSING

⁄2 orange, for juice and zest

1

2 tablespoons red wine or sherry vinegar ⁄3 cup extra-virgin olive oil

1

salt and freshly ground pepper, to taste

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

in the oven | 13

roasted australian lamb rack with oven fries and herb vinegar

RACK

2 racks of Australian Lamb, frenched olive oil, to taste and for cooking

SERVES 4 | MARINATE 1-2 HOURS OR OVERNIGHT | PREP 20-30 MINUTES | COOK 30 MINUTES

salt and freshly ground pepper, to taste 1 tablespoon mustard seeds

This is a healthy twist on the traditional steak frites with tender, lean Australian Lamb racks and fries made in the oven. The fresh, crisp flavor of the vinegar is the perfect balance—experiment with your favorite seasonal herbs. 1. Brush the racks of lamb with oil and season with salt and pepper to taste. Spread the mustard seeds and oregano on a plate and press the meat side of the lamb into the mix to coat. Cover and refrigerate 1-2 hours or overnight. 2. To make the herb vinegar, place the herbs and lemon zest in a food processor with the vinegar and process for a few seconds just to combine. Pour into a jar or small bowl and set aside. 3. Preheat oven to 400° F. Brush the potatoes with oil and season with salt and pepper to taste. Place on an oven tray and bake for 25-30 minutes or until browned and crisp.

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4. When the potatoes have been in the oven 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 will be browned and still springy when pressed. The internal temperature will be 130-135° F when tested with a meat thermometer. Transfer to a warm plate, cover loosely with foil and allow to rest for 5-8 minutes. Serve the racks with the oven fries, herb vinegar and, if desired, a salad on the side.

1 tablespoon fresh oregano leaves, chopped HERB VINEGAR

⁄2 cup fresh mixed herbs, chopped

1

(mint, tarragon, marjoram, thyme, or rosemary) 2 teaspoons lemon zest 1 cup wine or cider vinegar FRIES

6 potatoes, cut into wedges 2 tablespoons olive oil TO SERVE, OPTIONAL

green salad and cucumber or vegetables of choice

orange-and-apricot studded australian lamb leg with almond couscous SERVES 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

Middle Eastern spices and accompaniments have been used to complement this roasted lamb dish. Australian Lamb is so mild, sweet and versatile, though, you could 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 your imagination lead. 1. Trim lamb of excess fat and cut 8 shallow slashes over the top. Juice and coarsely zest the oranges. Set the juice aside. Combine the zest with the apricots, cardamom, cumin, cinnamon and honey and mix well. Massage all over the lamb and into the slashes. Cover and allow to stand at room temperature for 30 minutes. 2. Preheat oven to 375° F. Place the lamb on a rack in a baking dish and roast for 11⁄2 - 2 hours or until internal temperature reaches 130-135° F for medium rare or cooked as desired. Remove from oven, cover loosely with foil and allow to rest for 10-15 minutes before carving.

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

2 tablespoons honey, warmed COUSCOUS

3 cups chicken stock 2 cups pearl or Israeli couscous ⁄2 cup chopped cilantro or

1

parsley 3 spring onions, sliced 1 lemon, for juice and zest 2 tablespoons olive oil salt and freshly ground pepper, to taste ⁄2 cup sliced or slivered almonds,

1

toasted TO SERVE, OPTIONAL

spinach salad

Carve the lamb and serve with couscous and a spinach salad.

in the oven | 15

australian lamb sandwiches with mint-pickled cucumber

LEG

1 Australian leg of lamb, roasted medium rare (see tip) salt and freshly ground pepper,

MAKES 4 SANDWICHES | PREP 30-40 MINUTES | PICKLE 1 HOUR

to taste CUCUMBERS

1 cucumber

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 accompaniments for this sandwich add the fresh, zesty flavors of mint-pickled cucumber with a touch of sweet and salt. Simply delicious! Don’t feel limited to enjoying only red wine with Australian Lamb. Its sweet, mild flavor also pairs wonderfully with many white wines — even sparkling! 1. Slice cucumber diagonally as thinly as possible and place in a large, shallow bowl. (Try using a vegetable peeler, cheese slicer or mandoline to get thin slices.) Warm the vinegar in a small sauce-pan and add the sugar and salt, mixing until dissolved. Add the mint and Tabasco and remove from heat. Immediately pour over the cucumber and mix well. Allow to cool to room temperature, then cover and refrigerate for 1 hour or overnight. 2. Just before serving, drizzle the baguette with oil. Slice the lamb thinly and arrange

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

⁄4 cup rice wine or wine vinegar

1

1 teaspoon sugar ⁄2 teaspoon of sea salt

1

⁄4 cup chopped fresh mint

1

1 dash Tabasco, Worcestershire or chili sauce BREAD

4 pieces of a baguette or preferred bread extra-virgin olive oil or mayonnaise

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 a sharp knife is place in the thickest part of the meat. It should read approximately 130135° F on a meat thermometer. If serving warm, allow meat to rest for 10 minutes before 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.

rosemary-and-lemon australian lamb rack with mushrooms and spinach

RACK

2 racks Australian Lamb, frenched salt and freshly ground pepper, to taste

SERVES 4-6 | PREP 35-40 MINUTES | COOK 10 MINUTES

olive oil, for cooking FILLING

⁄2 lemon, for zest

1

2 teaspoons fresh rosemary leaves,

Rosemary and lemon are classic accompaniments for lamb as illustrated throughout history in Mediterranean countries. By keeping the accompaniment simple, the flavors of this combination come to life. 1. Season the racks of lamb with salt and pepper. Heat a grill pan or barbecue to medium-high and brush with oil. Sear the lamb for 2 minutes on each side to brown. Place racks on a plate and allow to rest until cool enough to handle. 2. Preheat oven to 400° F. Finely zest lemon. Combine all filling ingredients and mix well. Cut racks into individual chops. Using a small sharp knife, cut a slit widthwise into each chop to about 1⁄2 inch from bone. Butterfly and place a spoonful of the filling on one side, then fold over the other side to enclose. Place chops on a lined baking sheet and bake for 5 minutes or until cooked as desired. Cheese will be melting. (They can also be cooked on the grill for 1-2 minutes each side.)

3. Meanwhile, heat 1 tablespoon of oil in a large pan over medium heat and cook shallot until golden brown. Add the spring onions, mushrooms and water or wine, and cook until mushrooms are just tender. Add the spinach, cover, and cook just until wilted. Stir, season to taste with salt and pepper and keep over very low heat. Serve the chops over the spinach and mushrooms with lemon wedges and bread on the side.

finely chopped 6 tablespoons soft goat cheese, sliced MUSHROOMS AND SPINACH

1 tablespoon olive oil 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 combination

in a little less time, after searing the rack, spread the mixture over the meat side of the whole racks and bake for 6-8 minutes in a hot oven.

in the oven | 17

soy braised australian lamb shanks with asian slaw

SHANKS

4 large or 8 small Australian Lamb shanks, trimmed 1-2 tablespoons green curry paste,

SERVES 4 | PREP 40-45 MINUTES | COOK 21⁄4 HOURS

or to taste 4 tablespoons peanut oil or canola oil, divided

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

2 cloves garlic, finely chopped 2 tablespoons ginger, finely chopped 2 leeks, white part only, sliced 1 large bulb fennel, halved length-

1. Preheat oven to 350° F. Trim excess fat from the lamb shanks and spread curry paste over the surface. Heat 2 tablespons of the oil over medium heat in a Dutch oven or heavy-based casserole dish large enough to just hold the shanks. Add the shanks and brown all over, about 5-6 minutes. Remove the shanks and drain fat from pan. 2. Heat the remaining oil in the pan and sauté the garlic, ginger, leek and fennel, stirring until pale golden. Return the shanks to the pan and pour in the chicken stock and soy sauce. Add extra water if necessary to cover the shanks. Transfer to the oven and cook for about 2 hours or until meat falls easily away from the bone. 3. Remove the shanks and add the mushrooms and hoisin sauce to the liquid.

Place pan on a medium to low heat and allow to simmer until liquid is thickened. Return the shanks to the pan with the sauce and stir just to coat and heat through. 4. While the lamb is cooking, make the slaw. Combine the cabbage, sprouts and cilantro in a large bowl. Combine the ginger, vinegar, oil and sugar and mix well. Toss through the salad. Serve the lamb and some of the sauce with the slaw and, if desired, steamed Jasmine rice.

wise and sliced 2 cups chicken stock 1 cup soy sauce ⁄2 cup sliced mushrooms

1

(shiitake, oyster, or crimini) 1 tablespoon hoisin or oyster sauce ASIAN SLAW

⁄4 Chinese or Napa cabbage, finely

1

sliced ⁄2 cup bean sprouts

1

⁄4 cup chopped cilantro

1

1 tablespoon finely sliced fresh or TIP: For a quick cool and spicy summer dish, trim the meat of the lamb shanks and refrigerate with some of the sauce to serve the next day with the salad.

pickled ginger 2 tablespoons rice vinegar or lime juice 2 teaspoons peanut oil ⁄2 teaspoon sugar

1

TO SERVE, OPTIONAL

4 cups hot steamed Jasmine rice

18 | simply delicious

brown-sugar-and-sage australian lamb leg with pumpkin, mint peas and gravy SERVES 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 sliced ⁄2 cup brown sugar

1

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

1

Roast leg of lamb with the traditional accompaniments of pumpkin, mint peas and rich gravy made from the pan juices is versatile enough to serve for Sunday dinner with the family or a celebration Thanksgiving dinner, especially with the caramelized sage crust. If pumpkin isn’t in season, try butternut squash. 1. Preheat oven to 350° F. Trim lamb of excess fat and make 6-8 deep slashes diagonally down flesh side, about 1 inch apart. Insert garlic slices into slashes. Zest and juice lemon, then combine with sugar and sage and mix well. Rub mixture over top of lamb. Place on a rack in a roasting pan and roast for 1 hour 45 minutes, or until internal temperature reaches 130-135° F for medium rare or cooked as desired. Transfer to a warm dish, cover loosely with foil and allow to rest for about 10 minutes. 2. When the lamb has been in the oven for an hour, place the pumpkin on the rack next to the lamb or in a separate oven dish and roast for 40-50 minutes or until tender and golden brown. 3. To make the gravy: When the lamb is

resting, pour as much fat as possible from the pan, leaving the pan juices, and place on medium heat. Stir in the tomato paste, then gradually add the wine. Simmer for 5-10 minutes or until juices are starting to thicken. Blend the cornstarch with 1⁄4 cup warm water, add to the gravy and stir until mixture boils and thickens, adding more water if mixture is too thick. Strain into a saucepan, season to taste with salt and pepper and keep warm. 4. For the peas: Steam in a little salted water with 2 sprigs of mint until just tender. Drain. Slice the leaves from the remaining sprig of mint and add to peas with the butter and pepper. Shake over heat until hot.

PUMPKIN

2 pounds butternut squash or pumpkin, cut into large pieces GRAVY

1 tablespoon tomato paste 1 cup red or white wine 2 teaspoons cornstarch ⁄4 cup water

1

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 netting and place cut side down on roasting rack, making slashes in meat as in recipe. Rub the brown-sugar crust all over the lamb and bake for 50 minutes to an hour. Add the pumpkin or squash 40 minutes before lamb is due to come out of the oven.

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

in the oven | 19

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

mediterranean braised australian lamb shanks with buttermilk mash SERVES 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

Braising lamb shanks brings out that wonderful tender, melt-in-your-mouth texture and rich ”country” flavor—perfect comfort food for families or friends. This dish begs a bottle of Chianti or your favorite red wine. 1. Toss the lamb shanks with the flour to coat. Heat 1 tablespoon of the oil in a large heavy-based saucepan and brown the shanks on all sides. Remove from the pan and add the remaining oil, onion, carrots and celery. Cook, stirring, for 2-3 minutes or until onion is soft. Return the lamb shanks to the pan with the rosemary and bay, wine, tomatoes and seasoning. Add water if needed, so liquid just covers the shanks. Cover and simmer over low heat for 2 hours, or until meat falls from the bone. Add extra water during cooking if needed.

2. When the shanks are nearly cooked, place the potatoes in a pan of salted water and bring to a boil. Reduce heat and simmer until tender. Drain and mash, adding enough buttermilk to bring to desired consistency. Season to taste with salt and pepper and keep warm.

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

3. Remove rosemary and bay leaf from the shanks and serve over the mash with some of the cooking liquid.

4 large or 6 medium Yukon Gold potatoes, scrubbed and quartered ⁄4 to 1⁄3 cup buttermilk

1

salt and white pepper, to taste TIP: Enjoy with a glass of red wine and Italian

bread to mop up the juices.

TO SERVE, OPTIONAL

Italian bread

simply delicious | 21

tomato-braised australian lamb shoulder chops with basil-and-olive penne SERVES 4-6 | PREP 20 MINUTES | COOK 50 MINUTES

CHOPS

8 Australian Lamb shoulder chops, trimmed salt and freshly ground pepper, to taste SAUCE

2 tablespoons olive oil, divided 2 cloves garlic, crushed

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

1 onion, chopped 2 tablespoons tomato paste 1 14.5-ounce can chopped tomatoes, undrained

1. Season lamb chops with salt and pepper. In a large high-sided frying pan, heat 1 tablespoon of the olive oil over mediumhigh heat. Add the garlic and cook for 1 minute. Add the onion and cook, stirring, for 1-2 minutes or until soft. Add the remaining oil and the lamb chops and brown for 1-2 minutes on each side. Add the tomato paste to the pan and stir until the mixture becomes aromatic and the tomato paste changes color. Add the tomatoes with their liquid and the vinegar and wine, and stir to combine. Bring mixture to a boil. Reduce heat to low, cover and simmer, turning chops occasionally, until chops are very tender, about 40-50 minutes. Add the zucchini in the last 10 minutes of cooking.

22 | simply delicious

2. While the lamb is cooking, prepare the penne according to package directions and drain well. Fold through the basil, olives and oil and mix well. Keep warm. 3. Place the penne in warm bowls, top with the lamb and sprinkle with Parmesan cheese. Serve with a bowl of salad or vegetables.

2 tablespoons balsamic vinegar or red wine ⁄2 cup red or white wine

1

2 zucchini, diced PENNE

1 pound penne pasta 8-10 basil leaves, sliced ⁄4 cup sliced black olives

1

TIP: When you are making casseroles or braised dishes, especially with lean meat such as Australian Lamb, browning the tomato paste until it turns aromatic as in this recipe adds more depth and intensity of flavor and richness.

1-2 tablespoons extra-virgin olive oil shredded Parmesan cheese, for ganish TO SERVE, OPTIONAL

salad or vegetables of choice

sage-and-mint australian lamb loin chops on pea mash SERVES 4 | PREP/COOK 30-40 MINUTES | REST 15 MINUTES

LOIN CHOPS

8 Australian Lamb loin chops olive oil, for cooking 2 tablespoons chopped fresh sage salt and freshly ground pepper, to taste ⁄4 cup white wine

1

Because Australian Lamb has such a mild, sweet and succulent flavor, it allows you a lot 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 as cilantro, basil, rosemary, thyme or oregano—the list is endless. 1. Brush the chops lightly with olive oil. Press the sage, salt and pepper into the surface and allow to rest, covered, at room temperature for 15 minutes for flavors to infuse. 2. To make the pea mash, boil the potatoes in salted water until nearly cooked, add the peas and cook 1-2 minutes or until just tender. Mash well and fold in enough buttermilk to give the desired consistency. Season to taste with salt and pepper and keep warm.

3. Heat a large nonstick pan or frying pan over medium heat and add enough oil to just coat the bottom of the pan. Add the lamb and cook for 3 minutes on each side or until barely medium rare and still plump and springy when pressed. Drain excess fat from pan and add the wine, vinegar and mint. Cover and cook for 1-2 minutes, turning chops to allow flavors to infuse, until cooked as desired. The chops are most tender kept medium rare or at an internal temperature of 130-135° F. Serve on the pea mash, with pan juices spooned over.

1 tablespoon white wine vinegar 8-10 mint leaves, torn PEA MASH

2 potatoes, peeled and chopped 2 cups peas (see tip) ⁄4 cup buttermilk or milk

1

salt and freshly ground pepper, to taste TIP: Fresh, in-season peas are always the

most delicious but not always available. Cook frozen peas straight from the freezer. Lamb chops are always better and most tender cooked to medium rare. They should still be plump and juicy and slightly pink inside.

on the stove | 23

pesto-crumbed australian lamb loin chops with tomato-mint salad

LOIN CHOP

8 Australian Lamb loin chops 1-2 tablespoons Dijon or grainy mustard olive oil, for cooking

SERVES 4 | PREP/COOK 30 MINUTES PESTO CRUMB

⁄2 cup fresh breadcrumbs or

1

diced baguette

The flavors of pesto are not only great tossed through pasta. Try this twist on the usual by using pesto ingredients to form a delicious crunchy crust on tender Australian Lamb loin chops. If cherry tomatoes are hard to find, use vine-ripened or Roma tomatoes for the light summery salad. 1. Trim the lamb chops and gently pound the meat to flatten slightly. Brush with mustard. Place the crumb ingredients in a small blender (or coffee grinder in small batches), and process to combine. Tip onto a plate and press chops firmly onto mixture to coat both sides. Cover with plastic and refrigerate for 10 minutes to set crumb. 2. Combine salad ingredients and set aside. 3. Heat a nonstick or cast-iron pan to medium and add enough oil to coat base.

24 | simply delicious

Add chops and cook for 3-4 minutes on each side, or until cooked as desired and the crust is crisp and browned. Serve with the salad and lemon wedges. A green salad and the rest of the baguette are the perfect match for this dish.

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, sliced ⁄4 cup sliced fresh mint leaves

1

1 tablespoon wine vinegar salt and freshly ground pepper, to taste

TIP: Lamb for all seasons: Some people asso-

ciate lamb with rich, comforting stews and roasted legs. This dish illustrates how lamb is also perfect for summer grills and salads.

TO SERVE, OPTIONAL

remaining baguette from pesto crumb green salad

sweet and spicy australian lamb leg tagine with warm couscous and toasted pine nuts SERVES 4-6 | PREP 20 MINUTES | COOK 1 ⁄2 HOURS 1

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

Traditionally, a tagine is a Moroccan stew featuring lamb gently simmered with vegetables and other flavorful ingredients. Tagines are served with couscous, as in this recipe, but rice pilaf also makes a delicious accompaniment. 1. Trim lamb and dice into bite-size pieces. Combine the cumin, cinnamon, ginger and coriander and divide in half. In a heavy-based casserole, heat 1 tablespoon of the oil over high heat, add the lamb and half the spices and season to taste. Cook, stirring, until browned all over. Transfer lamb to a plate and drain any fat from pan. 2. Heat the remaining oil and spices over medium heat until aromatic, about 20-30 seconds. Add the onion, leek and carrots and cook until onion is softened. Return the meat to the pan with the stock, raisins and tomatoes and stir well. Cover pan, reduce heat to low and simmer for 1 hour.

3. Add pear and simmer, uncovered, for 20-30 minutes or until lamb is tender and the sauce is thick. Stir occasionally and add extra stock or water if necessary. 4. Spoon tagine over the hot couscous, sprinkle with nuts and serve.

1 teaspoon ground coriander TAGINE

2 tablespoons olive oil salt and freshly ground pepper, to taste 1 onion, chopped 1 leek, white part only, sliced 2 medium carrots, chopped 1 ⁄2 cups chicken stock or broth 1

⁄2 cup raisins or sliced dates

1

TIP: This is an ideal meal for which to make

2 large tomatoes, coarsely chopped

extra portions. Freeze the leftovers in singleserving containers for rushed nights.

1 pear, diced TO SERVE, OPTIONAL

4 cups cooked warm couscous or rice pilaf toasted almonds or pine nuts, for garnish

on the stove | 25

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

CHOPS

8 Australian Lamb shoulder chops, trimmed 2 tablespoons hoisin sauce 1 tablespoon peanut or vegetable oil SAUCE

⁄4 cup dry sherry or rice wine

1

The mild flavor and lean, tender quality of Australian Lamb lends itself wonderfully to all kinds of Asian meals. In this dish, the sweet and salty hoisin sauce is complimented by the light, fresh noodle stir-fry — the perfect quick, healthy evening meal, where flavor is not sacrificed. Try with a little cilantro over the top for a fresh change. 1. Soak the noodles according to directions on packet, drain and rinse well, Set aside.

additional stock or sherry if sauce becomes too thick.

2. Brush the lamb generously with the hoisin sauce. In a heavy-based pan large enough to hold the chops in a single layer, heat the oil to medium-high. Add the chops and cook for 2 minutes each side to brown. Add the sauce ingredients, reduce the heat to low and simmer the chops, turning regularly, for about 8-10 minutes or until cooked as preferred. Add

3. While chops are cooking, add a little oil to a wok or nonstick frying pan over high heat, and stir-fry the asparagus and peas for 1-2 minutes or until tender-crisp. Add the noodles and stir-fry just to heat through.

⁄4 cup stock or water

1

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 sliced ⁄2 pound snap peas or preferred

1

Transfer stir-fry immediately to warm plates, top with the lamb and spoon over the sauce.

TIP: Cellophane noodles (also called bean threads) are fine, translucent threads made from green mung 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 could also use rice noodles, or even pasta in this dish, but cellophane will carry the flavors the best.

26 | simply delicious

⁄4 cup orange juice

1

vegetables

shredded australian lamb shanks with mushrooms and polenta

SHREDDED LAMB

4 dried mushrooms, sliced 1 cup hot chicken stock 1

⁄2 cup flour, for dusting

SERVES 6 | PREP 30-40 MINUTES | COOK 2 HOURS

1 teaspoon ground mustard 6 large Australian Lamb shanks,

Corn, whether fresh off the kernel or ground as in polenta, makes a wonderful accompaniment to lamb. This twist on the traditional “Coq au Vin” melts into the smooth bed of polenta. 1. Soak the mushrooms in the hot chicken stock for 10 minutes to release flavors. 2. Combine the flour and mustard. Dredge the lamb shanks with enough of the mixture to coat, and shake off the excess. Heat the oil in a large heavy-based casserole and brown the shanks over low heat on all sides. Add the garlic, onion and mushrooms and cook, stirring for 1-2 minutes. Add the chicken stock, red wine and tomatoes and stir to combine. Cover and cook over low heat for 2 hours or until meat easily falls from the bones. (You could also place in a 350° F oven and bake for 2-21⁄2 hours.)

3. When meat is nearly cooked, prepare the polenta according to directions on packet. Stir through cheese and keep warm. 4. Remove shanks from liquid and, when cool enough to handle, pull meat from the bones and shred with hands. Return shredded meat to the pan and reheat. Serve over the hot polenta and garnish with shredded basil.

trimmed 2 tablespoons olive oil 1 clove garlic, crushed 8 baby onions ⁄2 pound small whole white

1

mushrooms, cleaned 1 cup chicken stock 2 cups red wine 2 large tomatoes, diced OPTIONAL, TO SERVE

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

1

This dish is wonderful with a simple butterlettuce salad.

6 leaves fresh basil, shredded butter-lettuce salad

TIP: The shanks can be cooked a day ahead,

shredded and stored with the sauce in the refrigerator. Reheat the next day and serve over instant hot polenta.

on the stove | 27

more about australian lamb australian lamb for vitality and well being

handling and storage

Australian Lamb is a naturally nutrientdense food, packed full of essential nutrients for vitality.

For the best-quality product, Australian Lamb should be:

The vitamin B12 in lamb is great for the nervous system; iron helps carry oxygen to the muscles for energy and is important for brain performance, especially for memory and concentration. The zinc in lamb is essential for our immune system and the protein is great for growing bodies. Protein is also great if you're watching your weight; it helps you feel satisfied longer.

Because 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 nutritional value of lamb, visit our website at www.australian-lamb.com.

cooking guide You 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: AMERICAN RARE

MEDIUM RARE

MEDIUM

WELL-DONE

TEMP 130 –135° F

TEMP 135 –140° F

TEMP 140–145° F

TEMP 150–160° F

COLOR internal, very

COLOR internal

COLOR internal,

COLOR internal,

red color; very moist with warmer juices

lighter red color; very moist with warmer juices

pink red color; moist with clear pink juice

color has no pink or red, slightly moist with clear juices

COOK 20-25 min./lb.

COOK 25 min./lb.

COOK 30 min./lb.

COOK 30 min./lb.

REST 8-10 min.

REST 8-10 min.

REST 8-10 min.

REST 8-10 min.

FEEL soft

FEEL soft, slightly

FEEL slightly firm

FEEL firm

spongy and springy

and springy

28 | simply delicious

• kept refrigerated or frozen • thawed in refrigerator or microwave • kept separate from other foods handling As with all meats, minimize the amount of time that lamb is left out of the refrigerator 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 after touching any meat. Leftovers should be refrigerated immediately. refrigeration If product is in a vacuum bag: Store chilled in vacuum bag in the coldest part of the refrigerator for up to two weeks, or freeze if storing for a longer period. It is normal to detect a slight odor immediately 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 pinkish/red. If the product is unpackaged: Fresh lamb may be kept in the refrigerator for two to three days prior to cooking. Store lamb in the coldest part of the refrigerator, keeping it as dry as possible. Keep lamb covered (ideally in the original wrapping) to prevent moisture loss. freezing Fresh lamb may be frozen for up to six months. Optimize freezer life and protect lamb against freezer burn by sealing in plastic wrap.

Five-Spice Lamb Shoulder Chops and RubyGrapefruit-Fennel Salad, 9 Frenching, 12 Fruit Five-Spice Lamb Shoulder Chops and Ruby-Grapefruit-Fennel Salad, 9 Grilled Lamb Loin Chops with Warm Peach Chutney, 4

index Australian Lamb Sandwiches with MintPickled Cucumber, 16 Balsamic-Glazed Lamb Rack with Insalata Tricolor, 12 Barbecued Lamb Leg with Grilled Vegetables and Almond Pesto, 3 Basil Barbecued Lamb Leg with Grilled Vegetables and Almond Pesto, 3 Grilled Lamb Loin Chops with Warm Peach Chutney, 4 Mediterranean Lamb Burger with Goat Cheese and Tomato Relish, 25 Pesto-Crumbed Lamb Loin Chops with a Tomato-Mint Salad, 24 Shredded Lamb Shanks with Mushrooms and Polenta, 27 Tomato-Braised Lamb Shoulder Chops with Basil-and-Olive Penne, Brown-Sugar-and-Sage Lamb Leg with Pumpkin, Mint Peas and Gravy, 19 Cooking Guide, 28 Couscous Orange-and-ApricotStudded Lamb Leg with Almond Couscous, 15 Sweet and Spicy Lamb Tagine with Warm Couscous and Toasted Pine Nuts, 25

Orange-and-ApricotStudded Lamb Leg with Almond Couscous, 15 Greek Lamb Kabobs Wrapped in Pita, 5 Grilled Lamb Loin Chops with Orange-Mint Gremolata, 7 Grilled Lamb Loin Chops with Warm Peach Chutney, 4 Ground Lamb Mediterranean Burger with Goat Cheese and Tomato Relish, 6 Handling, 28 Herb-and-Caper-Rolled Lamb Leg with Ratatouille, 11 Hoisin-Glazed Lamb Shoulder Chops with Stir-Fry Noodles, 26 Honey-and-Garlic Lamb Racks with Orzo Salad, 8 James, Sally, 1 Lamb Leg, boneless Barbecued with Grilled Vegetables and Almond Pesto, 3 Greek Kabobs Wrapped in Pita, 5 Herb-and-Caper-Rolled with Ratatouille, 11

Lamb Loin Chops Grilled with OrangeMint Gremolata, 7 Grilled with Warm Peach Chutney, 4 Pesto-Crumbed with a Tomato-Mint Salad, 24 Sage-and-Mint on Pea Mash, 23 Lamb Racks Balsamic-Glazed with Insalata Tricolor, 12 Honey-and-Garlic with Orzo Salad, 8 Roasted with Oven Fries and Herb Vinegar, 14 Rosemary-and-Lemon with Mushrooms and Spinach, 17 Lamb Shanks Mediterranean Braised with Buttermilk Mash, 21 Shredded with Mushrooms and Polenta, 27 Soy-Braised with Asian Slaw, 18 Lamb Shoulder Chops Five-Spice and RubyGrapefruit-Fennel Salad, 9 Hoisin-Glazed with Stir-Fry Noodles, 26 Tomato-Braised with Basil-and-Olive Penne, 22 Mediterranean Braised Lamb Shanks with Buttermilk Mash, 21 Mediterranean Lamb Burger with Goat Cheese and Tomato Relish, 6 Mint Australian Lamb Sandwiches with MintPickled Cucumber, 16

Sandwiches with MintPickled Cucumber, 16

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

Sweet-and-Spicy Tagine with Couscous and Toasted Pine Nuts, 25

Grilled Lamb Loin Chops with Orange-Mint Gremolata, 7

Warm Lamb Salad with Sweet Potato, 13

Herb-and-Caper-Rolled Lamb Leg with Ratatouille, 11

Lamb Leg, bone-in Brown-Sugar-and-Sage with Pumpkin, Mint Peas and Gravy, 19 Orange-and-ApricotStudded with Almond Couscous, 15

Pesto-Crumbed Lamb Loin Chops with a Tomato-Mint Salad, 24 Roasted Lamb Rack with Oven Fries and Herb Vinegar, 14

Sage-and-Mint Lamb Loin Chops on Pea Mash, 23 Nutritional Information, 28 Orange-and-ApricotStudded Lamb Leg with Almond Couscous, 15 Pasta Hoisin-Glazed Lamb Shoulder Chops with Stir-Fry Noodles, 26 Honey-and-Garlic Lamb Racks with Orzo Salad, 8 Tomato-Braised Lamb Shoulder Chops with Basil-and-Olive Penne, 22 Pesto Barbecued Lamb Leg with Grilled Vegetables and Almond Pesto, 3 Pesto-Crumbed Lamb Loin Chops with a Tomato-Mint Salad, 24 Pesto-Crumbed Lamb Loin Chops with a Tomato-Mint Salad, 24 Potato Mediterranean-Braised Lamb Shanks with Buttermilk Mash, 21 Roasted Lamb Racks with Oven Fries and Herb Vinegar, 14 Sage-and-Mint Lamb Loin Chops on Pea Mash, 23 Warm Lamb Salad with Sweet Potato, 13

Sage-and-Mint Lamb Loin Chops on Pea Mash, 23 Salads Five-Spice Shoulder Chops and Ruby-Grapefruit-Fennel Salad, 9 Warm Lamb Salad with Sweet Potato, 13 Sandwiches Australian Lamb Sandwiches with MintPickled Cucumber, 16 Greek Lamb Kabobs Wrapped in Pita, 5 Shredded Lamb Shanks with Mushrooms and Polenta, 27 Soy-Braised Lamb Shanks with Asian Slaw, 18 Stews Shredded Lamb Shanks with Mushrooms and Polenta, 27 Sweet-and-Spicy Lamb Tagine with Warm Couscous and Toasted Pine Nuts, 25 Storage, 28 Sweet and Spicy Lamb Leg Tagine with Warm Couscous and Toasted Pine Nuts, 25 Tomato Herb-and-Caper-Rolled Lamb Leg with Ratatouille, 11

Resting, 11

Mediterranean-Braised Lamb Shanks with Buttermilk Mash, 21

Roasted Lamb Rack with Oven Fries and Herb Vinegar, 14

Mediterranean Lamb Burger with Tomato Relish, 6

Rosemary Balsamic-Glazed Lamb Rack with Insalata Tricolor, 12

Pesto-Crumbed Lamb Loin Chops with a Tomato-Mint Salad, 24

Mediterranean-Braised Lamb Shanks with Buttermilk Mash, 21 Roasted Lamb Rack with Oven Fries and Herb Vinegar, 14 Rosemary-and-Lemon Lamb Rack with Mushrooms and Spinach, 17 Rosemary-and-Lemon Lamb Rack with Mushrooms and Spinach, 17

Shredded Lamb Shanks with Mushrooms and Polenta, 27 Sweet-and-Spicy Lamb Tagine with Warm Couscous and Toasted Pine Nuts, 25 Tomato-Braised Lamb Shoulder Chops with Basil-and-Olive Penne, 22 Tomato-Braised Lamb Shoulder Chops with Basil-and-Olive Penne, 22 Warm Lamb Salad with Sweet Potato, 13

index | 29

australian lamb it’s not just for dining out anymore

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.

For more information on Australian Lamb, visit us at www.australian-lamb.com or write: Meat & Livestock Australia P.O. Box 34176 NW Washington, DC 20043