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  1. 1. Easy. Any Day. australian lamb for all seasons ®
  2. 2. 1 introduction 3 spring 9 summer 15 autumn 21 winter 24 cooking guide 24 handling and storage 25 indexThis publication is published by Meat and Livestock Australia Limited ABN 39 081 678 364 (“MLA”). Where possible, care has been taken to ensure the accuracy of information in this publication. However, MLA does not accept responsibil-ity for the accuracy, completeness or usefulness of the information or opinions contained in this publication. MLA disclaims all warranties and representations with regard to this publication, including all implied warranties of merchantabilityand fitness for particular purpose, and all representations concerning the cooking time or temperature, quantity or type of ingredient, use of or type of equipment, and preparation or cooking methods for any and all recipes set forth herein.Readers hereby disclaim reliance upon any such representations by MLA and shall rely on their own enquiries concerning information set forth herein when making decisions concerning their interests. Reference herein to any specificcommercial products, process, or service by trade name, trademark, manufacturer, or otherwise, does not necessarily constitute or imply its endorsement, recommendation, or favoring by MLA. Reproduction in whole or in part of this pub-lication is prohibited without the prior written consent of MLA. © 2007
  3. 3. remarkable mealsmade simpleAny day of the week, any month of the year,Australian lamb is perfect for every season. Lamb dishes have long been linked with special occa- sions, family celebrations and holiday traditions. Why not bring the same sentiment to the table for casual meals as well? Australian lamb makes the perfect complement to informal gatherings with family and friends. The deli- cious taste and variety of cuts are ideal for a range of dishes as diverse as the Australian Outback itself. You might say lamb reflects our laid-back culture and relaxed approach to casual dining. All-natural Australian lamb is raised in lush pastures— with no artificial additives or hormone growth pro- motants — so it’s a healthy choice for your family and guests. Best of all, you don’t have to be a master chef to add Australian lamb to your midweek menu. Easy. Any Day. takes you step-by-step through a collection of simple recipes you can prepare for special occasions or down-to-earth dining year round. So go on, make a lasting impression. Add delicious vari- ety — and simple sentiment — to your everyday meals with Australian lamb. About the Chef Sally James is an award-winning Australian author, educator, cook and television host whose recipes and works have won international acclaim for food/wine pairing, health and creativ- ity. She has written 12 books, including Simply Healthy, winner of the prestigious World Cookbook Award, Versailles, France, 1999; Fresh and Healthy, winner of the 2001 IACP International Health Cookbook Award; and Escape to Yountville—Recipes for Health and Relaxation from the Napa Valley.Sally has appeared on the Food Network, has been featured in Cooking Light and Savor WineCountry magazines, and has been a guest chef/lecturer for Disneys Epcot Food and Wine Festival,the American Heart Association, The Culinary Institute of America, the American Food Institute ofFood and Wine and Johnson & Wales Universities across the United States. Married to an Americanand based in Napa Valley, California, she continues to work toward educating American audiencesabout Australian cuisine and making good eating more accessible and enjoyable.
  4. 4. Easy in Spring From love in the air to tender blossoms in the garden, spring ushers in plenty of reasons to celebrate with loved ones. It’s also a great time to renew your sense of adventure. Start with Australian lamb—the perfect seasonal fare to put a smile on everyone’s face. Try these deliciously simple recipes for Easter dinner, Passover and memorable everyday meals. LAmb 1 ½ pounds Australian lamb leg, bone-moroccan-style australian lamb kabobs less, dicedwith red pepper puree 3 shallots 1 lemon, cut in quarters lengthwaysmAkes 12-14 kAbobS | PreP 30 MINUTES | Cook 10 MINUTES then sliced olive oil, for cooking metal skewers sPiCe rub ½ teaspoon cumin seeds ½ teaspoon coriander seeds1. Simmer shallots in boiling water for 2- egar and oil, process to a smooth paste. ¼ teaspoon cardamom powder3 minutes, cool, then cut bulbs into quar- Season to taste and set aside.ters or thick slices. Set aside. ½ teaspoon coarsely ground black 4. Thread the lamb, lemon and shallot pepper2. To prepare the spice rub, dry toast slices alternatively onto skewers (if using 1 clove garlic, crushedcumin and coriander seeds in a non-stick bamboo, presoak for 20 minutes or coverpan until aromatic. Transfer to mortar and exposed ends with foil). Grill or barbecue 2 tablespoons olive oilpestle or coffee grinder and crush. Add until browned and cooked to medium 1 teaspoon lemon zestthe remaining ingredients and mix well. rare, about 3-4 minutes each side, brush- red PePPer PureeMassage over lamb pieces. Cover and ing occasionally with oil. 2 red peppers, cut in half lengthwise,allow flavors to infuse for 30 minutes. Serve kabobs and puree with pita bread seeds removed. To prepare the red pepper puree, place and lettuce. 1 tablespoon red wine vinegarthe peppers, skin side up, on an oven tray 1 tablespoon olive oiland roast or broil until skin starts to blis- sPeed it uP: cook the shallots the day salt and pepper, to tasteter and blacken. Place in a bag until cool before and skip the flavor infusing step – itenough to handle. Remove skins and to serve will still taste great!chop roughly. Place in blender with vin- pita bread and lettuce easy. any day. |
  5. 5. LAmb 12 Australian lamb shoulder chops mArinAde 1 tablespoon olive oilcaramelized australian lamb chops 1 tablespoon Worcestershire saucewith grilled rosemary carrots (or red wine vinegar) 2 tablespoons dark brown sugarserves 6 | mArinAte 30 MIN | Cook 30 MIN 2 teaspoons honey mustard 1 tablespoon lemon juice CArrots 1 bunch baby carrots, trimmed and peeled, leaving ½ inch of stalks1. Combine the marinade ingredients in . To prepare the carrots, place all ingre- 4 tablespoons olive oilbowl and brush over all sides of the lamb dients in plastic bag and toss. Wrap car- 1 tablespoon red wine vinegarchops. Cover and refrigerate for at least rots in foil and place on the grill with the 2 teaspoons fresh rosemary, finely30 minutes for flavors to infuse. lamb, turning pouch occasionally until carrots are cooked as desired. chopped2. Drain excess marinade and cook lamb 2 tablespoons currantson medium high heat, turning frequently, Serve lamb over grilled carrots, and side salt and pepper, to tasteabout 10-12 minutes for medium or until with barbecued potatoes, a green salad,cooked as desired. Transfer to a plate, bread, and chilled Australian beer. to servecover with foil and let stand for 5 minutes barbecued potatoes or breadbefore serving. green salad, chilled Australian beer4 | spring
  6. 6. porcini-crusted australian lamb rib chops LAmb 12 Australian lamb rib chopswith fresh pea, mint and feta salad extra virgin olive oilserves 4 | PreP 10 MIN | set 30 MIN | Cook 10 MIN ¼ cup dried, sliced porcini or preferred dried mushrooms 2 leaves fresh basil, torn1. To prepare the lamb, brush generously should be firm but springy. Keep warm in ½ cup cubed crusty breadwith olive oil and salt and pepper to taste. a low oven. salt and freshly ground pepper, to tastePlace dried mushrooms, basil and bread PeA sALAd . To prepare the pea salad, while thein a food processor and process to a fine lamb is cooking add peas to pan of boil- 1½ cups fresh (or frozen) peascrumb. Transfer to plate or bowl and press ing, salted water and cook for 30–40 sec- 3 tablespoons crumbled feta cheesethe lamb firmly into the crumb to form a onds. Drain, rinse with cold water and ½ cup fresh mint leaves, torncrust. Cover and refrigerate 30 minutes transfer to a bowl. Add feta cheese, mint(or overnight) to set crust. 1 lemon leaves, a squeeze of lemon, and 1 table-2. Heat enough oil in a non-stick pan to spoon of olive oil. Toss well, crushing sPeed it uP: crumb the chops the night beforecover the base. Sauté chops, a few at a peas slightly. and youll have this delightfull meal on thetime, over medium high heat until golden Serve lamb chops and pea salad with table in 20 minutes!brown and medium rare, about 10 min- additional lemon and olive oil on theutes total, or until cooked as desired. To side.test, press gently with finger. The meat easy. any day. |
  7. 7. LAmb 2 Australian lamb eyes of loin 3 tablespoons olive oil australian lamb loin with blood orange 1 teaspoon green or white peppercorns, sauce and white bean puree crushed 1 clove garlic, crushed serves 4 | PreP/Cook 35 MIN 2 teaspoons finely grated blood orange or lemon zest White beAn Puree 1. Remove sinew from lamb and brush warm. Just before serving, stir in basil. 1 large potato, peeled and diced with 2 tablespoons olive oil. Season with 4. While the potato is boiling, preheat 1 15-ounce can white beans, drained and peppercorns, garlic, and zest. Cover and oven to 400ºF. Heat 1 tablespoon olive rinsed refrigerate 30 minutes to marinate. oil in a sauté pan on medium high Add ¼ cup milk 2. To prepare the white bean puree, boil the lamb. Cook for 1-2 minutes each side, potato in salted water for 10 minutes. then cook in the oven for another 3-4 3 basil leaves, slivered Add white beans and boil until potato minutes for medium rare, or until cooked salt and freshly ground black pepper and beans are tender. Drain, reserving a as desired. Remove from oven, cover and sAuCe few tablespoons of the water. rest for 5 minutes before serving. ½ cup blood orange juice (if unavailable, . Transfer mixture to a food processor . To prepare sauce, combine blood use valencia or navel) or use an immersion blender. Add milk. orange juice, wine, vinegar, and sugar in ¼ cup white wine Puree, adding the reserved cooking water the sauté pan used for the lamb and bring 2 tablespoons red wine or raspberry vinegar if needed for desired consistency. Season to a simmer. Cook until thickened to a 2 teaspoons brown sugar with salt and pepper to taste and keep sauce, about 8-10 minutes. to serve steamed spinach | spring
  8. 8. australian lamb loin with zucchini, LAmb 8 Australian lamb loin chops, trimmedwalnut and caper couscous olive oilserves 4 | PreP/Cook 35 MIN salt and pepper, to taste CousCous 1 cup couscous1. To prepare the couscous, in a small with salt and pepper. Pre-heat frying 1 cup chopped parsleysaucepan bring 1 cup lightly salted water pan over high heat, add chops and cook ¾ cup walnuts, toasted and finelyto a boil. Add couscous and remove from for 2 minutes, turn and cook for another choppedheat. Stand, covered for 10 minutes or minute. ¼ cup olive oiluntil liquid is absorbed. Fluff with fork 4. Place pan in oven and cook 3-4 min- 2 tablespoons lemon juiceto separate grains then set aside. utes further for medium rare and the 2-3 tablespoons capers, to taste2. Place parsley, ½ cup of the walnuts, meat is still springy when pressed. 2 zucchini, choppedoil, and lemon juice in a food processor . Just before serving, pan fry or blanchor blender and pulse on-and-off to make zucchini in water for 1-2 minutes ora coarse paste. Reserve 2-3 tablespoons until just tender and toss through the sPeed it uP: Prepare the couscous the dayfor the lamb, and toss the remainder couscous. before, cover and refrigerate. Bring to roomthrough the couscous, along with capersand ¼ cup walnuts. . Remove from oven and toss chops temperature, then toss with the herb, nut with the reserved parsley and walnut mixture just before serving.. Preheat oven to 450ºF. Brush lamb mixture.chops generously with oil and season easy. any day. |
  9. 9. Easy in Summer Every nose in the neighborhood knows it’s cookout season. So pull up a chair and kick back for a summer’s worth of taste sensations. Throw some Australian lamb on the Barbie and pair it with a lively libation. Maybe kabobs and a crisp Chardonnay? Or a rack with robust Australian Red! Whatever creative combo you put together, you’re sure to make warm memories that linger with family and friends.pan-fried lamb loin chops LAmb 8 Australian lamb loin chops, trimmedwith tomato and mozzarella salad salt and freshly ground pepper, to taste olive oilserves 4 | PreP/Cook UNDEr 30 MINUTES sALAd 1 pound cherry or grape tomatoes, halved 1 cup diced fresh mozzarella (try the buffalo milk variety for a real treat)1. To make the dressing, grill 3-4 toma- . Brush chops generously with oil and 4 radishes, very finely slicedtoes until just soft and place in a blender season with salt and freshly ground pep- 6 leaves fresh basil, tornwith 2 tablespoons of olive oil, 1 table- per, to taste. Cook over medium to high tomAto-mustArd dressingspoon sherry vinegar and mustard. Pulse heat on a barbecue or grill for 2-3 min- 3 tablespoons olive oilto combine. Set aside. utes each side for medium rare, or until cooked as desired. 2 tablespoons sherry vinegar2. Now, start the salad. In large bowl, 1 teaspoon whole-grain mustardcombine tomatoes, cheese, radishes, and Serve chops with the salad and drizzlebasil. Toss with remaining oil and vinegar. with tomato-mustard dressing.Season to taste and set aside. easy. any day. |
  10. 10. rosemary rack of australian lamb LAmb 2 Australian lamb racks, frenched with berry jam 2 sprigs rosemary with long, thick stalks serves 4-6 | PreP 20 MIN | Cook 12-15 MIN | rest 15 MIN 2-3 tablespoons olive oil salt and white pepper, to taste metal skewers 1. Preheat covered grill to medium high. then remove rosemary stalks. Cut each berry JAm Cut lamb racks in half, making 2 racks lamb rack into 2-chop portions. 1 cup blackberries of 4 chops. To make a hole for the rose- . For the jam, place berries, wine, ½ cup blueberries or seasonal berries mary, insert metal skewer through cen- sugar, and pepper in a small saucepan ¼ cup full bodied red wine, such as ter of each rack. Trim rosemary stalks and heat, mashing the berries, until Cabernet or Shiraz of excess leaves, thread through lamb, mixture starts to simmer. leaving about half an inch at the end so ¹⁄³ cup sugar, or to taste Cook over medium it can be easily pulled out. Brush rack ½ teaspoon cracked black pepper low heat generously with oil and season to taste. about 15-20 to serve 2. Place lamb on the grill and brown on minutes, until a steamed green beans all sides, then pull down the cover and jam consistency. continue to cook on medium heat for Set aside. Jam can be 10-12 minutes for medium rare, or until served warm, or made lamb is cooked to preference. a day ahead and served cold. . If cooking indoors, preheat oven to Serve with steamed 375°F. Heat oil in pan and sear lamb on green beans, jam, and all sides over high heat. Transfer to the the rest of the wine oven and roast, uncovered, for 12-15 from the jam. minutes. 4. Remove lamb from grill, cover loosely with foil. Allow to rest for 5 minutes and sPeed it uP: Make the jam and skewer the lamb the day before for a speedier dish!10 | summer
  11. 11. australian lamb panini sandwich LAmb 2 Australian lamb eyes of loinwith fresh beet relish 1 teaspoon oregano leaves olive oil for cookingserves 4 | PreP/Cook 35 MIN salt and freshly ground pepper fresh beet reLish1. First prepare the beet relish, toasting 2-3 minutes each side, or until springy to 1 tablespoon sesame seedssesame seeds in a small pan, shaking until the touch. Transfer to a plate, cover with 2 baby beets, or 1 large beet, peeled andseeds are golden brown. Add remaining foil and rest 5 minutes. gratedingredients and cook on medium to low 3 tablespoons red wine 4. Grill halved panini rolls and spreadheat for 3-4 minutes or until beets are 1 tablespoon red wine vinegar with mustard. Top with the lettuce, thensoftened and liquid is nearly evaporated. lamb, either whole or thickly sliced. 1 teaspoon brown sugarTransfer to a bowl, cover and chill. Top with the beet relish and yogurt, close diLL yogurt2. To prepare the dill yogurt, combine the roll and enjoy. ¹⁄³ cup plain yogurtingredients and refrigerate. This and thebeet relish can be made a day ahead if 2 tablespoons fresh dill, finely choppedpreferred. 1 tablespoon lemon juice sPeed it uP: Make the beet relish ahead. Remove sinew and season lamb with of time! In an air-tight container, the relish to servesalt, pepper and oregano. Preheat grill or can be stored in the refrigerator for up to a 4 panini or preferred bread rolls, halvedbarbecue. Brush lamb with oil. Grill for week. mustard, butter, lettuce easy. any day. | 11
  12. 12. LAmb 2 Australian lamb eyes of loin 1 tablespoon olive oil australian lamb niçoise ¾ pound green beans, lightly blanched serves 4 | PreP/Cook 15 MIN and refreshed in chilled water 12 fingerling potatoes, halved and boiled until tender ¹⁄³ cup niçoise or black olives 1. Remove sinew from lamb. Heat oil in . Add beans, potatoes and olives to non-stick pan over medium heat. Sauté dressing. Gently toss to coat vegetables. 2 hard boiled eggs, quartered lamb for 2-3 minutes each side for medi- dressing To serve, slice lamb across the grain. um rare. Cover with foil and allow to rest 2 tablespoons extra virgin olive oil Arrange vegetables and eggs on platter 5-10 minutes. or individual plates. Top with lamb and 1 tablespoon Shiraz 2. Whisk all dressing ingredients togeth- drizzle with the reserved dressing. 1 tablespoon red wine vinegar er, season with salt and pepper to taste. 2 teaspoons dijon mustard The lamb can also be chilled to serve as a Reserve 1 tablespoon. cold salad. salt and freshly ground pepper, to taste12 | summer
  13. 13. sliced leg of australian lamb LAmb 1 Australian lamb leg, bonelesson cucumber and watercress salad 2 tablespoons coarse sea or kosher saltserves 4-6 | mArinAte 30 MIN or oVErNIgHT | PreP/Cook 60 MIN 2 teaspoons freshly ground pepper 2 teaspoons fresh oregano leaves olive oil1. Remove netting and open leg of lamb. . For the salad, cut cucumber and fennel sALAdPound to around 1-2 inch thickness. in half lengthwise and slice as thinly as 2 Persian or ½ English cucumberSeason with salt, pepper and oregano. possible. For paper-thin slices, use a veg- ½ bulb fennel (anise), white part onlyCover and refrigerate for 30 minutes to etable peeler or mandolin. Place in large 2 bunches watercress, leaves separated1 hour, or overnight for a more “cured” bowl with watercress leaves.flavor. from roots 4. Just before serving, whisk the oil, juice 3 tablespoons extra virgin olive oil2. Drain away excess juices and pat lamb of ½ of the lemon, mustard, and season 1 lemondry with a paper towel, wiping off excess to taste. Toss through the salad. 1 teaspoon Dijon mustardseasoning. Allow to come to room tem- . Place salad on large platter or individ- salt and freshly ground pepper, to tasteperature, then brush generously with ual plates. Slice desired amount of lambolive oil. Preheat grill or barbecue to to serve thinly across the grain and arrange overmedium high and add remaining oil. Add Crusty bread or baguette salad. Squeeze over extra lemon juice, orlamb and brown on all sides, then con- lemon-infused oil. Full-bodied white winetinue to barbecue, turning occasionallyfor 10-20 minutes, depending on thick- Serve with a dry, full- sPeed it uP: Enjoy this delicious salad in lessness. The lamb can be finished in a cov- bodied white wine than 30 minutes. Cook lamb the day before,ered grill or 350°F oven. Transfer to clean and crusty bread. wrap in foil after the resting period and refrig-platter, cover loosely with foil and allow erate. Bring to room temperature and slice justto rest for at least 10 minutes. before serving. easy. any day. | 1
  14. 14. Easy in Autumn Break out the sweaters, get down the rake and lower the tail- gate. Fall has arrived. As the mercury takes a dip, you can bring comfort to your family with mouthwatering Australian lamb. Whether you’re all huddling up for the big game or spicing up your pre- and post-Thanksgiving dinners, these easy, melt-in- your-mouth meals will create memories that last all year long. LAmb 2 Australian lamb racks, frenchedcranberry-marinated rack of salt and freshly ground pepper, toaustralian lamb with almond wild rice taste 1 cup pure cranberry or pomegranateserves 6 | PreP 30 MINUTES | Cook 10 MINUTES juice 1 cup white or red wine ½ cup cranberries 1 sprig fresh rosemary 2 tablespoons olive oil ALmond WiLd riCe1. Place racks of lamb in large, deep dish. warm. Just before serving, toss through ½ cup pure wild riceAdd juice, wine, cranberries, and rose- the almonds, oregano, orange juice andmary. Cover and marinate 2-3 hours or zest. ½ cup sliced almondsovernight. 2 tablespoons chopped fresh oregano 4. While rice is cooking, preheat oven to leaves2. Remove lamb from marinade, pat dry 400°F. Heat oil in a large pan and sear juice and grated zest of ½ orangeand season to taste. Place marinade in lamb on all sides to brown, place in ovensaucepan and bring to a boil. Reduce heat and cook 8-10 minutes for medium rare to serveand simmer until reduced to a thin glaze. or until cooked as desired. Allow to rest steamed green beansDiscard rosemary. Keep glaze warm. for a few minutes before slicing into indi- vidual chops.. For the rice, place rice in pan of cold,salted water, and bring to a boil. Cook . Toss rice through almonds, oregano, under 0 sPeedy tiP: Cook the rice andfor 10 minutes. Turn off heat, cover and juice, and zest. marinate the lamb the day before. Heatallow to steam for 20 minutes (rice will rice through in a pan with a little water, . Spoon sauce over lamb and serve withswell and curl). Return to a simmer and stock or wine, and toss with the remaining rice and steamed green beans. ingredients just before serving.cook for 10 minutes or until tender. Keep easy. any day. | 1
  15. 15. thai-curried australian lamb shanks with cilantro rice serves 4 | PreP 20-30 MIN | sLoW Cook 2-3 HoUrS 1. Trim lamb shanks of excess fat and necessary, to make a sauce consistency. LAmb sinew and place in large dish. Combine Set aside. Cook rice according to direc- 4 Australian lamb shanks coconut milk, lime juice and zest, curry tions on the package and fluff with 2 tablespoons canola or grape seed oil paste, and half of the lemon grass and fork. Fold through half of the cilantro 1 white onion ginger. Pour over shanks. Cover and dressing. 1 cup white wine marinate in refrigerator 2-3 hours, turn- 4. Spoon rice onto plates ing lamb occasionally. Drain the lamb mArinAde and top with lamb shank. well, pour marinade through a sieve and 1 14-ounce can coconut milk Spoon over strained pan set aside. juice and grated zest of 1 lime juices and drizzle with 2. Heat oil in large casserole dish and remaining cilantro 2 tablespoons Thai green curry paste sauté onion with remaining lemon grass dressing. 2 stalks lemon grass, tender white end and ginger. Add lamb and brown on all only, peeled, crushed and chopped sides. Add the marinade and wine and Great with steamed snap peas and a 3 tablespoons diced fresh ginger bring to a boil. Reduce heat, cover and simmer for 2-3 hours or until cooked as chilled glass of CiLAntro riCe preferred. Chardonnay 1 cup Jasmine or short grain rice or Sauvignon ½ cup chopped fresh cilantro . When the lamb is nearly cooked, Blanc prepare the rice. Place cilantro in a 2-3 tablespoons canola or grape seed oil food processor and add oil and vinegar. 1 tablespoon rice vinegar Process until smooth. Add more oil, if to serve steamed snap peas chilled Sauvignon Blanc or Chardonnay1 | autumn
  16. 16. maple-and-apple braised LAmb 8 Australian lamb shoulder chopsaustralian lamb shoulder chops salt and freshly ground pepperserves 4 | PreP 10 MIN | Cook 1 HoUr 1 tablespoon olive oil 1 cup apple juice ½ cup chicken stock1. Trim the chops of external fat and sea- lamb is very tender. Remove lamb from ¹⁄³ cup maple syrupson to taste. Heat the oil in a large, heavy- pan, cover with foil and keep warm. 2 tablespoons lemon juice orbased pan and sauté the chops on a high cider vinegar . Boil the remaining juices until thickheat for 2 minutes each side or until 1 large green apple, peeled and and syrupy. Return the lamb for a fewbrowned. thinly sliced minutes to heat through and coat well2. Combine the apple juice, stock, maple with the sauce. 8-10 seeded prunes, slicedsyrup and lemon juice and add to the Serve the lamb chops on mashed pota- to servepan. Reduce heat, cover and simmer toes or squash, and spoon on the sauce, mashed sweet potato or squashover a low heat for 30-40 minutes or until apples and prunes. easy. any day. | 1
  17. 17. roasted garlic australian lamb leg LAmb 1 Australian leg of lamb, bone-in with rosemary potatoes 2 heads garlic, halved serves 6 | PreP 30 MIN | roAst 1 HoUr 40 MIN | rest 15 MIN 3 tablespoons olive oil salt and freshly ground pepper, to taste 2 tablespoons rosemary, chopped 1. Preheat the oven to 350°F. Cut off remaining oil and rosemary. Set aside. 3 pounds small red potatoes, halved the tips of the heads of garlic and brush . Roast lamb for about 1 hour 40 min- to serve the cut sides with 1 tablespoon of the utes, until it registers 130-135°F on a roasted asparagus olive oil. Set garlic cut-side down on a meat thermometer for a medium-rare sheet pan and roast until it is soft to the roast, or until the juices run clear when touch, about 30 minutes. Let garlic cool a sharp knife or skewer is inserted in sPeed it uP: The garlic can be roasted and for 5 minutes, then squeeze the roasted mashed the day before. Store in a tightly the thickest part of the meat. When the cloves out of the garlic and into a bowl. sealed container in the refrigerator. You lamb has been roasting for 40 or 50 min- Mash with a fork and spread over the could also spread over the lamb the day utes, place the potatoes in the oven and top of the lamb. before and marinate overnight for a real bake until well browned and tender. 2. Meanwhile, place the lamb in a large garlic flavor. Just remember to cover well, 4. Transfer the lamb to a warm plat- and bring lamb to room temperature before roasting pan and season with salt, pep- ter and let rest for 15 minutes. (It will roasting. per and half of the rosemary. Allow to continue to cook as it rests.) Carve and stand at room temperature for 30 min- serve with the potatoes and asparagus. utes to an hour. Place the potatoes in an ovenproof dish and toss with the18 | autumn
  18. 18. guinness-roasted australian lamb leg LAmb 1 Australian lamb leg, boneless, trimmedwith potato and tomato cake 1 orange, halved and slicedserves 8+ | PreP 30 MIN | Cook 2-3 HoUrS 1 bunch fresh oregano freshly ground pepper and salt 3 tablespoons olive oil1. Preheat oven to 280-300º. Cut 3-4 deep chunky. Place in large bowl and toss with 1 white onion, dicedslashes on the top and insert orange slices olive oil, garlic, tomatoes, and rosemary. 2 stalks celery, choppedwith a sprig of oregano. Season outside of Season to taste and spoon mixture into 1 large carrot, peeled and dicedroast with salt and pepper. oiled pan, pressing down gently to flatten. 3 tablespoons tomato paste Turn oven to broil and cook the mixture2. Heat 2 tablespoons of olive oil in a 1 12-ounce bottle Guinness or stout on the middle shelf for 10-12 minutes,large casserole pan and brown meat on ¼ cup Worcestershire sauce or until crispy. Cut into service-sizedall sides. Remove meat from pan and add 2 sprigs fresh thyme “cakes”, and cover to keep warm.the remaining oil with onion, celery and PotAto And tomAto CAkecarrot. Cook for 2-3 minutes or until soft, . When lamb is done, transfer meat tothen add tomato paste. Cook, stirring a platter, cover with foil and keep warm. 4-6 scrubbed potatoes, halved anduntil aromatic, about 1 minute. Strain pan juices and transfer to sauce- steamed until just tender pan, spooning off any excess oil from the 3 tablespoons olive oil. Return lamb to the pot, add Guinness, surface. Bring to a simmer and cook over 2 cloves garlic, crushedWorcestershire sauce and thyme and medium heat for 8-10 minutes or untilbring to a boil. Cover and transfer to pre- 1 8-ounce basket cherry tomatoes, halved thickened to a sauce consistency.heated oven. Roast lamb for 2½-3 hours, 1 tablespoon fresh rosemary, choppedor until tender and meat separates easily. Slice lamb thickly and serve with the salt and freshly ground pepper, to tasteTurn a few times during cooking. Potato and Tomato Cakes. Spoon over Guinness sauce. Enjoy with your own4. While meat is cooking, prepare the glass of Guinness. sPeed it uP: This is a classic “slow cook” dish,Potato and Tomato cake. Crush pota-toes slightly with a masher, keeping them but you can shorten the cooking time by rais- ing the oven temperature to 350 if preferred. easy. any day. | 1
  19. 19. Easy in Winter You don’t have to wait for Valentine’s Day to express your love. You don’t have to save special gifts for Christmas or Hanukah. And you don’t need a New Year to change things up. Adding Australian lamb to your weekly winter menu will keep hearts and kitchens warm on crisp evenings. These healthy, all-natural dishes also let the special someones in your life know just how much you care. LAmbaustralian lamb marsala 8 Australian lamb shoulder chops 1 cup flourwith braised winter squash 1 tablespoon olive oilserves 4 | PreP 15 MINUTES | Cook 40 MINUTES 1 tablespoon butter 1½ cups Marsala wine ½ cup chicken broth 1 cup sliced mushrooms salt and pepper, to taste brAised squAsh1. Trim the chops, season to taste and tency. Return lamb to pan with the sauce 1-2 tablespoons olive oildredge in flour. Heat oil and butter in a and heat through, spooning sauce over 1 shallot, choppedlarge frying pan and add chops. Cook for chops. 3 cups winter squash or pumpkin,2-3 minutes on medium high heat or until 4. While lamb is braising, cook the diced into ½ inch pieceschops are well browned. squash. Heat olive oil in a separate, non- ¹⁄³ cup chicken broth, water or wine2. Pour in wine, broth and mushrooms. stick pan and add shallot. Cook for 1Reduce heat and slow braise, covered minute, add squash, and stir for addition-for 20-30 minutes, or until lamb is ten- al 3-4 minutes, or until golden brown.der. You may need 2 pans for this, or sear . Add broth and turn heat to low. Coverin batches then stack in a larger pan for and simmer for 10-12 minutes, or untilbraising, rotating chops during cooking. tender.. Remove meat from pan, cover with Serve lamb marsala over the braisedfoil. Continue to simmer sauce on a high- squash.er heat until thickened to desired consis- easy. any day. | 21
  20. 20. maple-glazed leg of australian lamb with LAmb 1 Australian lamb leg, bone in squash puree and cranberry-pear chutney 4 shallots, sliced serves 8 | mArinAte 2 HoUrS+ | PreP 25 MINUTES | Cook/stAnd 2 HoUrS 4 sprigs thyme ¾ cup pure maple syrup ¼ cup lemon juice 1. Trim lamb of visible fat and cut 4 deep lamb in a roasting pan and cook for 1 1 tablespoon balsamic vinegar slashes down the flesh side. Divide shal- hour 45 minutes or until internal tem- PeAr And CrAnberry Chutney lots and thyme into the slashes. perature reaches 130-135ºF for medium rare. Baste with reserved marinade 3-4 2 spring onions, sliced 2. Combine maple syrup, lemon juice times during cooking. Transfer to a warm 3 pears, peeled and diced and balsamic vinegar. Brush half over dish, cover with foil and allow to stand ¼ cup brown sugar the lamb and into the slashes. Reserve 10-15 minutes before slicing. ½ cup cranberries remaining mixture for basting. Refrigerate and allow flavors to infuse for 2 hours or . When lamb is nearly cooked, prepare ½ cup cranberry juice overnight. the puree. Place diced squash in pan of 3 tablespoons red wine vinegar cold, salted water. Bring to a boil and 1 cinnamon stick . To prepare the pear and cranberry heat until tender. Drain and mash, sea- 2 tablespoons coarsely grated orange zest chutney, combine all ingredients in large son to taste with pepper, nutmeg, and saucepan. Bring to a boil, reduce heat squAsh Puree (optional) butter. and simmer until mixture thickens, about 2 pounds kabucha or butternut squash, 15-20 minutes. This can be prepared the To serve, carve lamb and arrange on a peeled and diced day before and served warm or cold with warmed platter with chutney and puree. the lamb. If desired, drizzle lamb with additional ¹⁄³ to ½ cup buttermilk maple syrup and lemon juice. ½ teaspoon nutmeg 4. While bringing the lamb to room tem- butter, optional perature, preheat oven to 350ºF. Place freshly ground pepper, to taste22 | winter
  21. 21. australian lamb shank spaghetti LAmb 4 Australian lamb shankswith parsley-mint pesto seasoned flourserves 4 | PreP 30 MIN | Cook UP To 2 HoUrS 2 tablespoons olive oil 1 onion, diced 2 carrots, diced1. Trim lamb shanks and dust with flour. paste, scraping down the sides as you go. 2 stalks celery, dicedHeat 1 tablespoon of olive oil in large Transfer to a bowl and drizzle with extra 1 sprig thymesaucepan and brown the shanks on all olive oil to preserve until ready to serve. 1 14.5-ounce can tomatoessides. Remove from pan, add remaining 1 cup chicken stock 4. When shanks are nearly cooked, cookoil, onion, carrots, and celery. Cook 2-3 1 cup white wine the spaghetti according to directions onminutes or until onion is soft. packet. Drain and toss with half of the 1 pound spaghetti2. Return shanks to the pan and add pesto, reserving some for garnish. Pestothyme, tomatoes, stock, wine, and To serve, remove lamb from broth and 1 cup parsley leaves, roughly choppedenough water so liquid just covers the shred the meat. Spoon pasta into large 1 cup mint leaves, roughly choppedmeat of the shanks. Bring mixture to a bowls, top with the lamb and some pan 3 cloves garlicboil, reduce heat to low and cook for 1½ juices. Drizzle with reserved pesto.to 2 hours, or until lamb is starting to fall ¼ cup pine nutsoff the bone. Remove and discard thyme. ¼ cup freshly grated Parmesan cheese. To prepare the pesto, combine pars- sPeed it uP: Cook the lamb shanks the day ½ cup extra virgin olive oilley, mint, garlic, and pine nuts in blend- before and refrigerate, covered, in the paner and pulse until coarsely chopped. with the liquid. Spoon any solidified oil offAdd Parmesan cheese and olive oil in a surface, reheat and proceed from “to serve”.steady stream until mixture forms a thick easy. any day. | 2
  22. 22. More About australian lamb for vitality and well being Australian Lamb… Lean Australian lamb is a naturally nutri- ent-rich food, packed full of protein and essential micro-nutrients, such as iron, B¹² and zinc. It is also a valuable source of omega-3 fatty acids. cooking guide The vitamin B¹² in lamb is great for the ner- You can test for doneness by touch. Just press the lamb with your finger — when it vous system—iron helps carry oxygen to has a springy but firm texture and is moderately juicy, the lamb is done. The firmer the muscles for energy and is important for the feel of the meat, the more well-done. brain development and function, especially for learning and memory. Zinc plays a vital Most people prefer lamb medium-rare or medium, but lamb is also delicious when role in our immune system, and the protein cooked well-done. Whichever way you prefer, here’s a handy guide to use when is great for growing bodies. cooking Australian lamb: Protein helps you feel satisfied longer. And rAre medium rAre medium WeLL-done omega-3 fatty acids play an important role in brain development and function and in TEMP 120–130° F TEMP 130–140° F TEMP 140–150° F TEMP 150–165° F cardiovascular health. INTErNAl APPEArANCE INTErNAl APPEArANCE INTErNAl APPEArANCE INTErNAl APPEArANCE Because lean lamb is so tender and moist, it very red; lighter red; pink red; no pink or red; needs little or no fat for cooking, and nearly very moist with very moist with moist with clear slightly moist with half of the fat in lamb is mono-unsaturated, warm juices warmer juices pink juices clear juices the same type of fatty acids found in olive Cook 20-25 min./lb. Cook 25-30 min./lb. Cook 30-35 min./lb. Cook 35-40 min./lb. oil and many nuts. rEST 8-10 min. rEST 8-10 min. rEST 8-10 min. rEST 8-10 min. If you would like more details on the nutri- FEEl soft FEElsoft, slightly FEElslightly firm FEEl firm tional value of lamb, visit our website at spongy and springy and springy www.australian-lamb.com. handling and storage For the best-quality product, Australian If you purchase chilled Australian lamb in will change from a purple/red to a pink- lamb should be: a vacuum bag, store it in the coldest part ish/red. • kept refrigerated or frozen of the refrigerator where it will last for up If the product is tray packed, it may be kept • thawed in refrigerator or microwave to two weeks (check used-by date at pur- in the refrigerator for up to two to three • kept separate from other foods chase), freeze if storing for a longer period. days prior to cooking (check used-by date As with all meats, minimize the amount Chilled Australian lamb is exported to at purchase). Store lamb in the coldest part of time that lamb is left out of the refrig- the U.S. in vacuum-packed bags where of the refrigerator, keeping it as dry as possi- erator prior to cooking. Meat may spoil it undergoes a process of ‘aging,’ which ble. Keep lamb covered (ideally in the origi- because of the natural growth of bacteria if improves the tenderness so it arrives ready nal wrapping) to prevent moisture loss. it is mishandled or cooked improperly. In for you to cook. Fresh lamb may be frozen for up to six addition, working surfaces such as cutting It is normal to detect a slight odor imme- months. Optimize freezer life and protect boards and utensils should be washed in diately after first opening the vacuum bag. lamb against freezer burn by sealing in plas- hot soapy water after touching any meat. The odor should dissipate within minutes. tic wrap. Refrigerate leftovers immediately. Once the bag is opened, the lamb color24 | australian lamb
  23. 23. Caramelized Australian Moroccan-style Potato Salad lamb chops with grilled Australian lamb kabobs Guinness-roasted Australian lamb niçoise, rosemary carrots, 4 with red pepper puree, 3 Australian lamb leg with 12 Cooking Guide, 24 Roasted garlic Australian potato and tomato cake, Pan-fried lamb loin Cranberry-marinated rack lamb leg with rosemary 19 chops with tomato and of Australian lamb with potatoes, 18 Roasted garlic Australian mozzarella salad, 9Index almond wild rice, 15 Sliced leg of Australian lamb leg with rosemary Sliced leg of Australian Garlic lamb on cucumber and potatoes, 18 lamb on cucumber and watercress salad, 13 Rack watercress salad, 13 Roasted garlic Australian lamb leg with rosemary Loin Cranberry-marinated Sauté potatoes, 18 Australian lamb loin with rack of Australian lamb Australian lamb loin with Grain blood orange sauce and with almond wild rice, 15 zucchini, walnut and white bean puree, 6 Porcini-crusted caper couscous, 7 Australian lamb loin with zucchini, walnut and Australian lamb loin Australian lamb rib Australian lamb niçoise, caper couscous, 7 with zucchini, walnut chops with fresh pea, 12 and caper couscous, 7 mint and feta salad, 5 Australian lamb shank Pan-fried lamb loin spaghetti with parsley- Australian lamb niçoise, Rosemary rack of chops with tomato and mint pesto, 23 12 Australian lamb with mozzarella salad, 9 Australian lamb panini berry jam, 10 Cranberry-marinated Porcini-crusted rack of Australian lamb sandwich with fresh beet Roast Australian lamb rib with almond wild rice, 15 relish, 11 Australian lamb loin with chops with fresh pea, Thai-curried Australian Pan-fried lamb loin blood orange sauce and mint and feta salad, 5 lamb shanks with chops with tomato and white bean puree, 6 Shank cilantro rice, 16 mozzarella salad, 9 Cranberry-marinated Australian lamb shank Grill Maple rack of Australian lamb spaghetti with parsley- Maple-and-apple braised with almond wild rice, 15 mint pesto, 23Australian lamb loin with Australian lamb panini sandwich with fresh beet Australian lamb shoulder Guinness-roasted Thai-curried Australian blood orange sauce and relish, 11 chops, 17 Australian lamb leg with lamb shanks with white bean puree, 6 Maple-glazed leg of potato and tomato cake, cilantro rice, 16Australian lamb loin with Caramelized Australian Australian lamb with 19 zucchini, walnut and lamb chops with grilled Shoulder rosemary carrots, 4 squash puree and Maple-glazed leg of caper couscous, 7 Australian lamb marsala cranberry-pear chutney, Australian lamb withAustralian lamb marsala Moroccan-style with braised winter 22 squash puree and with braised winter Australian lamb kabobs squash, 21 Maple-and-apple braised cranberry-pear chutney, squash, 21 with red pepper puree, 3 Caramelized Australian Australian lamb 22Australian lamb niçoise, Rosemary rack of lamb chops with grilled shoulder chops, 17 Roasted garlic Australian 12 Australian lamb with rosemary carrots, 4 Maple-glazed leg of lamb leg with rosemary berry jam, 10 Maple-and-apple braisedAustralian lamb panini Australian lamb with potatoes, 18 sandwich with fresh Sliced leg of Australian Australian lamb shoulder squash puree and Roasted garlic Australian beet relish, 11 lamb on cucumber and chops, 17 cranberry-pear chutney, lamb leg with rosemary watercress salad, 13 Sliced leg of AustralianAustralian lamb shank 22 potatoes, 18 spaghetti with parsley- Guinness-roasted lamb on cucumber and Moroccan-style Australian Rosemary rack of mint pesto, 23 Australian lamb leg watercress salad, 13 lamb kabobs with red Australian lamb with with potato and Storage, 28Braise pepper puree, 3 berry jam, 10 tomato cake, 19 Australian lamb marsala Sandwich Thai-curried Australian Pan-fried lamb loin Handling, 24 lamb shanks with with braised winter chops with tomato and Australian lamb panini squash, 21 Leg cilantro rice, 16 mozzarella salad, 9 sandwich with fresh beet Australian lamb shank Guinness-roasted relish, 11 Tomato Pasta spaghetti with parsley- Australian lamb leg Guinness-roasted Australian lamb shank Moroccan-style mint pesto, 23 with potato and Australian lamb leg with spaghetti with parsley- Australian lamb kabobs tomato cake, 19 potato and tomato cake, Maple-and-apple braised mint pesto, 23 with red pepper puree, 3 Australian lamb shoulder Maple-glazed leg of 19 Porcini-crusted Australian chops, 17 Australian lamb with Pan-fried lamb loin lamb rib chops with squash puree and chops with tomato and Thai-curried Australian fresh pea, mint and feta cranberry-pear chutney, mozzarella salad, 9 lamb shanks with salad, 5 22 cilantro rice, 16 easy. any day. | 2
  24. 24. australian lamb an easy option for everyday mealsEasy. Any Day. is the second recipe book award-winning Australianchef and author Sally James has developed for Australian lamb.Most recipes require fewer than 6 ingredients and 30 minutes to pre-pare, making them ideal for casual dining. Sally has also includeda selection of recipes that will challenge your skills and your tastebuds, just so you have something up your sleeve for special occa-sions. No matter which you choose, all the recipes demonstrate thetrue versatility and delicious flavor of Australian lamb. What are youwaiting for? give Australian lamb a go tonight!For more information onAustralian lamb, visit us atwww.australian-lamb.comor write:Meat Livestock AustraliaP.O. Box 34176 NWWashington, DC 20043