Book_Recipe

1. simply delicious
australian lamb for
any occasion

2. 1 introduction
3 on the grill
11 in the oven
21 on the stove
28 cooking guide
28 handling and storage
29 index

3. 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 oven-
roasting, freeing you to preside over more social matters.
Even better, Australian Lamb is lean and high in pro-
tein, so it’s perfect for low-fat and low-carb diets. 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 tech-
niques 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-sell-
ing Simply Healthy, winner of the prestigious World Cookbook
Award, Versailles, France, 1999 for Best Health Cookbook;
Fresh and Healthy, winner of the 2001 IACP International
Cookbook Award in the Health category; and, most recently,
Escape to Yountville – Recipes for Health and Relaxation from
the Napa Valley.

5. 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 slight-
ly springy when pressed. Enjoy these delicious recipes and get
your creative juices flowing.
barbecued australian lamb leg LEG MARINADE
1 whole boneless leg of Australian
with grilled vegetables and almond pesto Lamb, butterflied (see tip) and
trimmed
SERVES 6-8 | MARINATE 2 HOURS OR OVERNIGHT | PREP 30 MINUTES | COOK/REST 30-40 MINUTES
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 2 teaspoons of dried oregano
roasted on the barbecue with seasonal vegetables, a rich, bold pesto, a loaf of 2 teaspoons dried basil
Italian bread and a bottle of wine. Experiment with your favorite herbs and nuts freshly ground black pepper,
for your own “designer” pesto. If you don’t have a covered grill, sear to brown to taste
first, then finish the roast in a moderate oven (350-350° F). GRILLED VEGETABLES
1. Place lamb in a shallow ceramic 3. While the lamb is resting, brush the halved red peppers
or glass casserole dish. Combine the vegetables with oil and grill until lightly sliced eggplant
marinade ingredients and pour over the browned and tender. Arrange on a large zucchini
lamb. Cover and refrigerate for 2-3 hours platter with the sliced lamb and pesto. portabella mushrooms
or overnight, turning lamb over once or
4. To make the pesto, place the almonds, asparagus
twice during that time. Discard marinade.
parsley, basil, oil and juice in a food olive oil, for cooking
2. Preheat a hooded barbecue to medium processor and process to a coarse paste.
ALMOND PESTO
heat. Cook lamb with hood closed turning Add the cheese and process just to combine.
⁄3 cup dry roasted or blanched
1
it once or twice, about 10-15 minutes each
almonds
side or until reaching an internal tempera-
ture of 125-130° F in the thickest part. TIP: To butterfly the lamb, remove netting and 1 cup chopped Italian parsley
Remove from the grill and transfer to a open out the leg to make as flat as possible. ⁄2 cup chopped basil
1
plate. Cover loosely with foil and allow to Pound to desired thinness. ⁄4 cup extra-virgin olive oil
1
rest for 10 minutes before slicing.
1 tablespoon lemon juice
2 tablespoons soft goat or feta cheese
simply delicious | 3

6. grilled australian lamb loin chops LOIN CHOPS
8 Australian Lamb loin chops,
with warm peach chutney 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 to taste
sweet flavor of Australian Lamb. It’s a simple-to-prepare dish focusing on the PEACH CHUTNEY
flavors of the season. When peaches aren’t available, try rhubarb or mango, or 1 tablespoon olive oil
freeze fresh peaches to bring a taste of summer to cold nights. 1 leek, white part only, sliced
2 peaches, diced, or 6-8 stalks
1. Place the lamb chops in a flat glass or 3. Remove chops from marinade and pat
ceramic dish. Combine the oil and lemon dry. Preheat a broiler or barbecue to rhubarb
juice and pour into the dish, swirling the medium high and grill the chops for 2-3 2 tablespoons red wine vinegar
chops through the mix to coat both sides. minutes on each side for medium rare or 2 tablespoons brown sugar
Season to taste with salt and pepper, until cooked as desired. ⁄2 cup white wine or orange juice
1
cover with plastic and allow to marinate ⁄4 cup cilantro or basil, finely sliced,
1
Serve with the chutney and garnish with
for 15-20 minutes while you make the
cilantro or basil. This is delicious with for garnish
chutney.
grilled eggplant and peppers or salad of TO SERVE, OPTIONAL
2. To make the chutney, heat the olive oil choice.
grilled eggplant and peppers or
in a saucepan, add the leek and cook for
2-3 minutes over medium heat, or until salad of choice
soft. Add the peaches, vinegar, sugar and
wine and bring to a boil. Reduce heat and TIP: The peach chutney can be made the
simmer until peaches are soft and mixture day before and stored in a sealed container
is syrupy, about 15-20 minutes. Keep in the refrigerator. Reheat gently before
warm or refrigerate in sealed containers serving or serve cold with the lamb.
until ready to use.
4 | simply delicious

7. greek australian lamb kabobs KABOBS
11⁄2 pounds boneless leg of Australian
wrapped in pita Lamb, cut into 3⁄4-inch cubes
1 tablespoon and 1 teaspoon fresh
SERVES 4-6 | MARINADE 20 MINUTES | PREP 30-40 MINUTES | COOK 10-12 MINUTES
thyme
2 cloves minced garlic, divided
1 teaspoon salt
Lamb is the king of meats when it comes to eating in Greece, whether for reli- ⁄2 teaspoon freshly ground pepper
1
gious celebrations or outdoor family grills. This is one dish that has become 1 cup plain whole-milk yogurt
very popular in many other countries for its delicious yet simple flavors and 1 tablespoon fresh lemon juice
versatility. Goat-milk yogurt and cheese is also very popular in Greece for its 4-6 large pitas
rich, thick texture and tangy flavor. If you can find it, give it a try. GARNISH
Chopped lettuce and tabbouleh
1. Place the lamb in a large bowl. 3. Broil or barbecue the kabobs over
or diced tomato
Combine 1 tablespoon of the thyme, half medium to high heat until cooked as
the garlic and the salt and pepper, then desired, about 4-5 minutes each side for
add to the lamb and toss well. Cover and medium rare. TIP: The lamb can be diced and seasoned
leave for 20 minutes to allow the flavors the day before and stored, covered, in the
4. Toast the pitas lightly on the grill until refrigerator. Allow to stand at room temper-
to infuse. Thread onto metal or pre-
just warmed, and top with the lettuce and
soaked wooden skewers. ature for 10-15 minutes before cooking.
tabbouleh or tomato. Remove the lamb
The yogurt mixture can also be made a
2. Place the yogurt in a small bowl and from the skewers and place on salad.
day ahead and refrigerated in a sealed
add the remaining thyme and garlic and Drizzle with the yogurt and wrap firmly
container.
the lemon juice. Mix well. Season to taste into a roll.
with salt and pepper.
on the grill | 5

8. mediterranean australian lamb burger BURGER
1 3⁄4 pounds of ground Australian Lamb
with goat cheese and tomato relish 1 shallot, peeled and chopped
1 tablespoon capers, chopped
MAKES 4 BURGERS | PREP 30 MINUTES | COOK 15 MINUTES
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. vegetable oil, for cooking
Simply make two half-burgers and place a spoonful of goat cheese on the center of TOMATO RELISH
one and “sandwich” with the other. The cheese melts deliciously through the burger. 3 vine-ripened tomatoes, halved
Or just make this simple version and relax on the porch with a beer to match! If you crosswise
have time before cooking, cover the burgers with plastic and refrigerate for 20 min- 1 red onion, thickly sliced
utes or more. This helps to make them more firm and allows flavors to develop. 1 teaspoon sugar
1 teaspoon balsamic vinegar
1. To make the burgers, place the lamb 3. To make the relish, place the tomatoes
in a food processor with the shallot. flesh-side down on the grill and flip after salt and freshly ground pepper,
Process, using the pulse button, until 20 seconds, cooking until skin starts to to taste
meat is coarsely ground. Transfer mixture char. Grill the onions until soft. Transfer to PRESENTATION
to a bowl, add the capers, basil and pepper a plate and, when cool enough to handle,
4 Kaiser rolls or hamburger buns, split
and mix well. Divide mixture into four dice finely. Place in a bowl, add the sugar
burgers. Spread cornmeal over a plate and vinegar, season to taste with salt and 2-3 tablespoons soft goat cheese
and press burgers into mixture to coat. pepper and mix well. Serve warm or cold. (or chèvre)
2. Preheat barbecue or grill pan and 4. Grill the buns, cut side down, until
TIP: If you don’t have a food processor,
brush with oil. Cook the burgers over lightly toasted. Spread with goat cheese
look for ground lamb or ask your butcher
medium to high heat for 6-7 minutes each and top with the burgers. Serve with the to grind the lamb for you and mix all
side or until cooked as desired. tomato relish. 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.
6 | simply delicious

9. 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 LOIN CHOPS
Australian Lamb chops. If you want to make the gremolata ahead of time, blanch the 8 Australian Lamb loin chops
mint leaves a few seconds and dry well before proceeding with the recipe. 2 tablespoons olive oil
1. Place the lamb in a flat glass or ceramic side or until cooked as preferred. For salt and freshly ground pepper,
dish. Juice oranges reserving the rind for medium rare, the chops should register to taste
zest. Combine juice with and olive oil 130° F on a meat thermometer or be GREMOLATA
and pour over the lamb, turning chops to plump and springy when pressed.
2 Navel oranges, for juice and zest
coat well in mixture. Season to taste with
4. While the lamb is cooking, steam the ⁄4 cup chopped mint
1
salt and pepper, cover with plastic, and
beans for 1 minute or until tender-crisp. 1 garlic clove, minced
marinate for 20-30 minutes, turning the
Drain the water and add the olive oil and
chops occasionally during that time. GREEN BEANS
sliced almonds. Season to taste and shake
2. To make the gremolata, finely zest the the pan gently until heated through. 16-20 fresh green beans
oranges and combine with mint and gar- 1 tablespoon extra-virgin olive oil
Serve the lamb with the beans, and spoon
lic in a small bowl and set aside. 2 tablespoons sliced almonds, toasted
the orange mint gremolata over all or
3. Preheat grill to medium. Pat the lamb serve on the side. salt and freshly ground pepper,
dry and grill for about 4 minutes each to taste
on the grill | 7

10. honey-and-garlic australian lamb rack RACK
2 racks of Australian Lamb,
with orzo salad frenched
SERVES 4-6 | MARINATE 2 HOURS OR OVERNIGHT | PREP 20-30 MINUTES | COOK 30 MINUTES MARINADE
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 1 tablespoon fresh thyme leaves
mixing with a “farmers market” of flavors, and Australian Lamb is versatile enough to salt and freshly ground pepper,
match whatever herbs or spices you choose. to taste
1. Combine the marinade ingredients and 4. Heat a barbecue or grill to medium ORZO SALAD
mix well. Pour marinade into a large flat high, and cook the lamb racks for 5-6 1 pound orzo pasta
glass or ceramic dish. Add the lamb, turning minutes each side for medium rare, or as
2 ears fresh corn
to coat all sides. Marinate, meat side desired. Allow to rest for 5 minutes.
1 lemon, for juice and zest
down, for 2-3 hours or overnight.
5. Spoon orzo salad onto a large platter 2 tablespoons extra-virgin olive oil
2. To make orzo salad, cook pasta according and place whole racks on top, or separate
⁄4 cup chopped black olives
1
to directions on packet and drain well. lamb into 3-4 chop portions and serve on
⁄4 cup chopped fresh cilantro
1
While allowing orzo to cool slightly, juice individual plates. Spoon glaze over and
and zest lemon and cut the kernels from serve with a green salad. ⁄4 cup chopped fresh parsley
1
the fresh corn. Combine pasta, juice, zest, salt and freshly ground pepper,
and remaining ingredients in a large bowl, to taste
toss well and season with salt and pepper
TO SERVE, OPTIONAL
to taste.
green salad
3. Remove the meat from the marinade
and pat dry. Place the marinade in a small TIP: Orzo salad can be made 2-3 hours
pan and bring to a boil. It is important ahead and served cold with the lamb.
that the mixture comes to a rapid boil.
Reduce heat and simmer until liquid
starts to thicken to a glaze. Keep warm.
8 | simply delicious

11. five-spice australian lamb shoulder chops SHOULDER CHOPS
8 Australian Lamb shoulder chops,
and ruby-grapefruit-fennel salad trimmed
SERVES 4 | MARINATE 20 MINUTES TO OVERNIGHT | PREP 20 MINUTES | COOK 10 MINUTES 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 2 tablespoons red wine
Asian flavors crusting the lamb is lifted by the fresh and lively, more Mediterranean- SALAD
style salad. If grapefruit is out of season, try oranges or papaya. 1 ruby grapefruit, segmented and
pith removed
1. Place the lamb chops in a flat dish. 3. Heat a barbecue to medium and grill 1 small bulb fennel, white part only,
Combine the five-spice powder, honey, the chops, turning occasionally, for 8-10 finely sliced
soy and wine and mix well. Pour over the minutes or until cooked as desired.
⁄2 bunch cilantro, chopped
1
chops, turning chops so they are fully
Serve with the salad and a loaf of sour- 1 bunch watercress
coated in mixture. Cover and marinate 20
dough bread. 1 tablespoon olive oil
minutes or overnight.
1 tablespoon lemon juice
2. To make the salad, combine the grape-
sea salt and freshly ground pepper,
fruit, fennel, cilantro and watercress and
in a bowl. Whisk together the oil and to taste
juice, season with salt and pepper to TO SERVE, OPTIONAL
taste, and toss through the salad. loaf of sourdough bread
on the grill | 9

13. 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 recom-
mended 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 LEG
1 boneless leg of Australian Lamb
with ratatouille STUFFING
SERVES 6-8 | PREP 40 MINUTES | COOK/REST 11⁄4-11⁄2 HOURS 2 lemons, for juice and zest
2 tablespoons olive oil
1 tablespoon capers, roughly
chopped
The fresh, zesty and salty flavors of this stuffing are wonderful with lamb any way—
⁄4 cup, Italian parsley, finely chopped
1
try it spread over a rack before roasting, drizzled over chops after grilling
⁄4 cup mint, finely chopped
1
or mixed in with ground lamb to make burgers or meatballs.
1 tablespoon fresh thyme leaves
1. Preheat oven to 350° F. Remove netting utes. Add the eggplant and zucchini and salt and freshly ground pepper,
from the lamb, open out to make as flat stir over the heat for another minute or
to taste
and even as possible and trim edges. Juice two. Add the tomatoes and oregano.
and finely zest the lemons. Combine with Season to taste with salt and pepper, cover RATATOUILLE
the stuffing ingredients and spread over the and simmer over low heat until the vegeta- 1 tablespoon olive oil
inside of the lamb. Roll up lamb and tie bles are tender but not soft, about 8-10 1 onion, diced
with kitchen string or secure with metal minutes. 1 sweet red pepper, diced
skewers. Place in a roasting pan and season
3. Serve the lamb sliced with the ratatouille. 2 cloves garlic, chopped
with salt and pepper. Roast for about 1-11⁄4
hours for medium rare or until cooked to 1 eggplant, diced
your liking. (See introduction above.) Rest TIP: The lamb can be filled and rolled the day 2 zucchini, diced
for 10 minutes before slicing. before and stored, covered, in the refrigerator. 4 tomatoes, diced
Bring lamb to room temperature before 2 teaspoons fresh oregano leaves
2. To make ratatouille, heat the oil in a
cooking.
large pan and cook the onion over medium salt and freshly ground pepper,
heat for 1-2 minutes or until soft. Add the to taste
pepper and garlic and cook another 2 min-
simply delicious | 11

14. balsamic-glazed australian lamb rack RACK
2 racks of Australian Lamb, frenched
with insalata tricolor salt and freshly ground pepper,
SERVES 4-6 | PREP 45 MINUTES | COOK 15 MINUTES to taste
2-3 tablespoons olive oil
GLAZE
3
⁄4 cup balsamic vinegar
The perfect picnic meat, Australian Lamb racks are delicious served cold or hot. Try 1
⁄2 cup red wine
this salad next time you head outdoors or just want a quick summer meal. Cook the
2 tablespoons brown sugar
racks and glaze and refrigerate to use later that day or the next, over this delightfully
1 sprig rosemary
simple crisp Italian salad.
SALAD
1. Preheat oven to 425° F. Season the with foil and let rest for 5-10 minutes 1 head radicchio, leaves separated
racks with salt and pepper and set aside. before slicing. Or place, covered, in the
2 bunches endive, leaves separated
refrigerator to slice as needed and serve
2. Place all the glaze ingredients in a 1 bunch arugula
cold.
small saucepan and bring to boil. Reduce 1 tablespoon lemon juice
heat and simmer until mixture thickens 4. To make salad, wash and dry the salad
2 tablespoons extra-virgin olive oil
and becomes glossy, about 10-15 minutes. greens well and place in a large bowl.
fresh shredded Parmesan cheese
Combine the lemon juice and oil and toss
3. Heat a large ovenproof pan to medium-
through the leaves with the Parmesan TO SERVE, OPTIONAL
high and coat pan with oil. Sear the lamb
cheese. Arrange salad on a platter and crusty Italian bread
racks for 2-3 minutes each side to brown,
place lamb on top. Remove the rosemary
then tip any excess fat from pan. Brush with
from the glaze and drizzle over all. Serve
a little of the glaze, place in the oven and
with crusty Italian bread.
roast for 10-12 minutes, or until medium
rare and an internal temperature of 130° F.
Transfer to a warm plate, cover loosely
12 | simply delicious

15. warm australian lamb salad LEG
1 leg of Australian Lamb,
with sweet potato 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 or 3 medium)
flavors of the feta and arugula make a delightful balance to the sweet potatoes olive oil, for cooking
and tender pink Australian Lamb. 2 bunches arugula, torn
1 small red onion, halved and
1. To roast the sweet potatoes, preheat 3. While lamb is resting, juice and zest
thinly sliced
oven to 375° F. Peel and dice the potatoes the orange, whisk with the remaining
into 1⁄2-inch pieces and toss with olive oil dressing ingredients and season with salt 6 ounces feta cheese, crumbled
to coat. Place on a baking sheet and cook and pepper to taste. Toss the arugula, DRESSING
for 20-30 minutes, or until tender and onion and warm potatoes together in a ⁄2 orange, for juice and zest
1
golden brown. bowl, add half the dressing and mix well.
2 tablespoons red wine or sherry
Place on a platter or individual plates.
2. To prepare the lamb, trim and season vinegar
Slice lamb thinly across the grain and
with salt and pepper. Heat a barbecue ⁄3 cup extra-virgin olive oil
1
arrange over the salad. Scatter with the
or grill pan to medium-high and cook
feta cheese and drizzle with remaining salt and freshly ground pepper,
lamb for 5 minutes on each side. Cover
dressing. to taste
barbecue or transfer lamb to the oven and
cook for 8-10 minutes or until medium
rare and internal temperature reaches
TIP: To butterfly the lamb, remove netting
125-130° F. Cover loosely with foil and
and open out the leg to make as flat as pos-
allow to rest for 15 minutes.
sible. Pound to desired thinness.
in the oven | 13

16. roasted australian lamb rack RACK
2 racks of Australian Lamb,
with oven fries and herb vinegar frenched
SERVES 4 | MARINATE 1-2 HOURS OR OVERNIGHT | PREP 20-30 MINUTES | COOK 30 MINUTES olive oil, to taste and for cooking
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 1 tablespoon fresh oregano leaves,
racks and fries made in the oven. The fresh, crisp flavor of the vinegar is the perfect chopped
balance—experiment with your favorite seasonal herbs.
HERB VINEGAR
1. Brush the racks of lamb with oil and 4. When the potatoes have been in the 1
⁄2 cup fresh mixed herbs, chopped
season with salt and pepper to taste. oven for 10 minutes, place the racks in (mint, tarragon, marjoram,
Spread the mustard seeds and oregano on a roasting pan meat side up, and roast thyme, or rosemary)
a plate and press the meat side of the lamb for 12-15 minutes or until cooked as
2 teaspoons lemon zest
into the mix to coat. Cover and refrigerate preferred. For medium rare, the meat will
1-2 hours or overnight. be browned and still springy when 1 cup wine or cider vinegar
pressed. The internal temperature will be FRIES
2. To make the herb vinegar, place the
130-135° F when tested with a meat ther- 6 potatoes, cut into wedges
herbs and lemon zest in a food processor
mometer. Transfer to a warm plate, cover
with the vinegar and process for a few 2 tablespoons olive oil
loosely with foil and allow to rest for 5-8
seconds just to combine. Pour into a jar TO SERVE, OPTIONAL
minutes. Serve the racks with the oven
or small bowl and set aside.
fries, herb vinegar and, if desired, a salad green salad and cucumber or
3. Preheat oven to 400° F. Brush the pota- on the side. vegetables of choice
toes 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.
14 | simply delicious

17. orange-and-apricot studded LEG
1 Australian leg of lamb, bone-in
australian lamb leg 2 large oranges
with almond couscous 8 dried apricots, plumped in hot
water, finely diced
SERVES 8 | MARINATE 2 HOURS OR OVERNIGHT | PREP 30-40 MINUTES | COOK/REST 2 HOURS 1 teaspoon ground cardamom
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 tablespoons honey, warmed
Middle Eastern spices and accompaniments have been used to complement
this roasted lamb dish. Australian Lamb is so mild, sweet and versatile, though, you COUSCOUS
could try creating your own blend of ingredients — figs or dates with lemon 3 cups chicken stock
and oregano, raisins or currents with pine nuts, fennel and mustard seeds. Let your 2 cups pearl or Israeli couscous
imagination lead. ⁄2 cup chopped cilantro or
1
parsley
1. Trim lamb of excess fat and cut 8 shallow 3. While the lamb is cooking, juice and
3 spring onions, sliced
slashes over the top. Juice and coarsely zest coarsly zest the lemons and set aside.
the oranges. Set the juice aside. Combine Place the stock and reserved orange juice 1 lemon, for juice and zest
the zest with the apricots, cardamom, in a saucepan and bring to a boil. Add the 2 tablespoons olive oil
cumin, cinnamon and honey and mix well. couscous and cook for 10 minutes or until salt and freshly ground pepper,
Massage all over the lamb and into the all liquid is absorbed or until the couscous to taste
slashes. Cover and allow to stand at room is tender. Transfer couscous to a bowl and ⁄2 cup sliced or slivered almonds,
1
temperature for 30 minutes. fluff with a fork. Toss with the cilantro,
toasted
onion, lemon juice and zest and the oil.
2. Preheat oven to 375° F. Place the lamb
Season to taste with salt and pepper to TO SERVE, OPTIONAL
on a rack in a baking dish and roast for
taste and, just before serving, sprinkle with spinach salad
11⁄2 - 2 hours or until internal temperature
the almonds.
reaches 130-135° F for medium rare or
cooked as desired. Remove from oven, Carve the lamb and serve with couscous
cover loosely with foil and allow to rest and a spinach salad.
for 10-15 minutes before carving.
in the oven | 15

18. australian lamb sandwiches LEG
1 Australian leg of lamb,
with mint-pickled cucumber roasted medium rare (see tip)
MAKES 4 SANDWICHES | PREP 30-40 MINUTES | PICKLE 1 HOUR
salt and freshly ground pepper,
to taste
CUCUMBERS
1 cucumber
There are so many delicious ways to serve leftover roast lamb — in fritters, salads, ⁄4 cup rice wine or wine vinegar
1
risotto or just simply in a sandwich with your favorite accompaniments. The accom- 1 teaspoon sugar
paniments for this sandwich add the fresh, zesty flavors of mint-pickled cucumber ⁄2 teaspoon of sea salt
1
with a touch of sweet and salt. Simply delicious! Don’t feel limited to enjoying only
⁄4 cup chopped fresh mint
1
red wine with Australian Lamb. Its sweet, mild flavor also pairs wonderfully with
1 dash Tabasco, Worcestershire
many white wines — even sparkling!
or chili sauce
1. Slice cucumber diagonally as thinly on one side of the baguette. Top with BREAD
as possible and place in a large, shallow the cucumber, season with salt and pep- 4 pieces of a baguette or preferred bread
bowl. (Try using a vegetable peeler, cheese per to taste and close sandwich.
extra-virgin olive oil or mayonnaise
slicer or mandoline to get thin slices.)
Warm the vinegar in a small sauce-pan and
add the sugar and salt, mixing until dis-
solved. Add the mint and Tabasco and TIP: To roast the lamb, season as preferred and roast in a moderate oven (325-350° F)
remove from heat. Immediately pour over until medium rare, about 20 minutes per pound, or until the juices run clear when a
the cucumber and mix well. Allow to cool sharp knife is place in the thickest part of the meat. It should read approximately 130-
to room temperature, then cover and refrig- 135° F on a meat thermometer. If serving warm, allow meat to rest for 10 minutes
erate for 1 hour or overnight. 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,
2. Just before serving, drizzle the baguette
non-reactive container. The roast lamb will keep 2-3 days, covered, in the refrigerator.
with oil. Slice the lamb thinly and arrange
16 | simply delicious

19. rosemary-and-lemon australian lamb rack RACK
2 racks Australian Lamb, frenched
with mushrooms and spinach salt and freshly ground pepper,
to taste
SERVES 4-6 | PREP 35-40 MINUTES | COOK 10 MINUTES
olive oil, for cooking
FILLING
1
⁄2 lemon, for zest
2 teaspoons fresh rosemary leaves,
Rosemary and lemon are classic accompaniments for lamb as illustrated throughout finely chopped
history in Mediterranean countries. By keeping the accompaniment simple, the 6 tablespoons soft goat cheese, sliced
flavors of this combination come to life.
MUSHROOMS AND SPINACH
1. Season the racks of lamb with salt and 3. Meanwhile, heat 1 tablespoon of oil in 1 tablespoon olive oil
pepper. Heat a grill pan or barbecue to a large pan over medium heat and cook 1 shallot, finely chopped
medium-high and brush with oil. Sear the shallot until golden brown. Add the spring 2 spring onions, white part only, sliced
lamb for 2 minutes on each side to onions, mushrooms and water or wine,
10 ounces mushrooms, sliced
brown. Place racks on a plate and allow and cook until mushrooms are just tender.
to rest until cool enough to handle. Add the spinach, cover, and cook just 1 tablespoon wine or water
until wilted. Stir, season to taste with salt 10 ounces baby spinach leaves (about
2. Preheat oven to 400° F. Finely zest
and pepper and keep over very low heat. 3-4 handfuls)
lemon. Combine all filling ingredients and
mix well. Cut racks into individual chops. Serve the chops over the spinach and OPTIONAL, TO SERVE
Using a small sharp knife, cut a slit width- mushrooms with lemon wedges and bread lemon wedges
wise into each chop to about 1⁄2 inch from on the side. freshly sliced bread
bone. Butterfly and place a spoonful of
the filling on one side, then fold over the TIP: To experience this flavor combination
other side to enclose. Place chops on a in a little less time, after searing the rack,
lined baking sheet and bake for 5 minutes spread the mixture over the meat side of
or until cooked as desired. Cheese will be the whole racks and bake for 6-8 minutes in
melting. (They can also be cooked on the a hot oven.
grill for 1-2 minutes each side.)
in the oven | 17

20. SHANKS
soy braised australian lamb shanks 4 large or 8 small Australian Lamb
with asian slaw 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
2 cloves garlic, finely chopped
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 2 tablespoons ginger, finely chopped
Asian slaw balances the spicy warmth of the curry in the liquid. 2 leeks, white part only, sliced
1 large bulb fennel, halved length-
1. Preheat oven to 350° F. Trim excess fat Place pan on a medium to low heat and wise and sliced
from the lamb shanks and spread curry allow to simmer until liquid is thickened.
2 cups chicken stock
paste over the surface. Heat 2 tablespons Return the shanks to the pan with the
1 cup soy sauce
of the oil over medium heat in a Dutch sauce and stir just to coat and heat
oven or heavy-based casserole dish large through. ⁄2 cup sliced mushrooms
1
enough to just hold the shanks. Add the (shiitake, oyster, or crimini)
4. While the lamb is cooking, make the
shanks and brown all over, about 5-6 1 tablespoon hoisin or oyster sauce
slaw. Combine the cabbage, sprouts and
minutes. Remove the shanks and drain
cilantro in a large bowl. Combine the gin- ASIAN SLAW
fat from pan.
ger, vinegar, oil and sugar and mix well. ⁄4 Chinese or Napa cabbage, finely
1
2. Heat the remaining oil in the pan and Toss through the salad. Serve the lamb sliced
sauté the garlic, ginger, leek and fennel, and some of the sauce with the slaw and,
⁄2 cup bean sprouts
1
stirring until pale golden. Return the shanks if desired, steamed Jasmine rice.
⁄4 cup chopped cilantro
1
to the pan and pour in the chicken stock
and soy sauce. Add extra water if neces- 1 tablespoon finely sliced fresh or
sary to cover the shanks. Transfer to the TIP: For a quick cool and spicy summer dish, pickled ginger
oven and cook for about 2 hours or until trim the meat of the lamb shanks and refriger- 2 tablespoons rice vinegar or
meat falls easily away from the bone. ate with some of the sauce to serve the next lime juice
day with the salad.
3. Remove the shanks and add the mush- 2 teaspoons peanut oil
rooms and hoisin sauce to the liquid. ⁄2 teaspoon sugar
1
TO SERVE, OPTIONAL
4 cups hot steamed Jasmine rice
18 | simply delicious

21. brown-sugar-and-sage australian lamb leg LEG
1 leg of Australian Lamb, bone-in
with pumpkin, mint peas and gravy (see tip for boneless)
2 cloves garlic, finely sliced
SERVES 8 | PREP 30-40 MINUTES | COOK 13⁄4 -2 HOURS
⁄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 PUMPKIN
rich gravy made from the pan juices is versatile enough to serve for Sunday dinner 2 pounds butternut squash or
with the family or a celebration Thanksgiving dinner, especially with the caramelized pumpkin, cut into large pieces
sage crust. If pumpkin isn’t in season, try butternut squash.
GRAVY
1. Preheat oven to 350° F. Trim lamb of resting, pour as much fat as possible from 1 tablespoon tomato paste
excess fat and make 6-8 deep slashes the pan, leaving the pan juices, and place 1 cup red or white wine
diagonally down flesh side, about 1 inch on medium heat. Stir in the tomato paste, 2 teaspoons cornstarch
apart. Insert garlic slices into slashes. then gradually add the wine. Simmer for
⁄4 cup water
1
Zest and juice lemon, then combine with 5-10 minutes or until juices are starting to
sugar and sage and mix well. Rub mix- thicken. Blend the cornstarch with 1⁄4 cup PEAS
ture over top of lamb. Place on a rack in warm water, add to the gravy and stir 3 cups green peas, fresh or frozen
a roasting pan and roast for 1 hour 45 until mixture boils and thickens, adding 3 sprigs fresh mint
minutes, or until internal temperature more water if mixture is too thick. Strain 1 tablespoon butter
reaches 130-135° F for medium rare or into a saucepan, season to taste with salt
freshly ground pepper, to taste
cooked as desired. Transfer to a warm and pepper and keep warm.
dish, cover loosely with foil and allow to TIP: For boneless leg of lamb, remove netting
4. For the peas: Steam in a little salted
rest for about 10 minutes. and place cut side down on roasting rack,
water with 2 sprigs of mint until just ten-
making slashes in meat as in recipe. Rub the
2. When the lamb has been in the oven der. Drain. Slice the leaves from the
brown-sugar crust all over the lamb and
for an hour, place the pumpkin on the remaining sprig of mint and add to peas
bake for 50 minutes to an hour. Add the
rack next to the lamb or in a separate with the butter and pepper. Shake over
pumpkin or squash 40 minutes before lamb
oven dish and roast for 40-50 minutes or heat until hot.
is due to come out of the oven.
until tender and golden brown.
Carve the meat and serve with the pumpkin,
3. To make the gravy: When the lamb is peas and gravy.
in the oven | 19

23. 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 deli-
cious 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 1 onion, diced
and rich ”country” flavor—perfect comfort food for families or friends. This dish begs 2 carrots, scrubbed and diced
a bottle of Chianti or your favorite red wine. 2 stalks celery, sliced
1 sprig fresh rosemary
1. Toss the lamb shanks with the flour to 2. When the shanks are nearly cooked,
coat. Heat 1 tablespoon of the oil in a place the potatoes in a pan of salted 1 bay leaf
large heavy-based saucepan and brown water and bring to a boil. Reduce heat 2 cups red wine
the shanks on all sides. Remove from the and simmer until tender. Drain and mash, 1 14.5-ounce can crushed tomatoes,
pan and add the remaining oil, onion, adding enough buttermilk to bring to undrained
carrots and celery. Cook, stirring, for 2-3 desired consistency. Season to taste with salt and freshly ground pepper, to taste
minutes or until onion is soft. Return the salt and pepper and keep warm.
lamb shanks to the pan with the rosemary BUTTERMILK MASH
3. Remove rosemary and bay leaf from
and bay, wine, tomatoes and seasoning. 4 large or 6 medium Yukon Gold
the shanks and serve over the mash with
Add water if needed, so liquid just covers potatoes, scrubbed and quartered
some of the cooking liquid.
the shanks. Cover and simmer over low ⁄4 to 1⁄3 cup buttermilk
1
heat for 2 hours, or until meat falls from
salt and white pepper, to taste
the bone. Add extra water during cooking
TIP: Enjoy with a glass of red wine and Italian TO SERVE, OPTIONAL
if needed.
bread to mop up the juices.
Italian bread
simply delicious | 21

24. tomato-braised australian lamb CHOPS
8 Australian Lamb shoulder chops,
shoulder chops trimmed
with basil-and-olive penne salt and freshly ground pepper,
to taste
SERVES 4-6 | PREP 20 MINUTES | COOK 50 MINUTES
SAUCE
2 tablespoons olive oil, divided
2 cloves garlic, crushed
1 onion, chopped
Long, slow braising of the lamb with tomatoes brings out a depth and richness of fla-
2 tablespoons tomato paste
vor 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 14.5-ounce can chopped tomatoes,
undrained
1. Season lamb chops with salt and pepper. 2. While the lamb is cooking, prepare the 2 tablespoons balsamic vinegar or
In a large high-sided frying pan, heat 1 penne according to package directions
red wine
tablespoon of the olive oil over medium- and drain well. Fold through the basil,
high heat. Add the garlic and cook for 1 olives and oil and mix well. Keep warm.
1
⁄2 cup red or white wine
minute. Add the onion and cook, stirring, 2 zucchini, diced
3. Place the penne in warm bowls, top with
for 1-2 minutes or until soft. Add the PENNE
the lamb and sprinkle with Parmesan
remaining oil and the lamb chops and
cheese. Serve with a bowl of salad or 1 pound penne pasta
brown for 1-2 minutes on each side. Add
vegetables. 8-10 basil leaves, sliced
the tomato paste to the pan and stir until
the mixture becomes aromatic and the
1
⁄4 cup sliced black olives
tomato paste changes color. Add the 1-2 tablespoons extra-virgin olive oil
TIP: When you are making casseroles or
tomatoes with their liquid and the vine- shredded Parmesan cheese,
braised dishes, especially with lean meat such
gar and wine, and stir to combine. Bring for ganish
as Australian Lamb, browning the tomato
mixture to a boil. Reduce heat to low,
paste until it turns aromatic as in this recipe TO SERVE, OPTIONAL
cover and simmer, turning chops occa-
adds more depth and intensity of flavor and salad or vegetables of choice
sionally, until chops are very tender,
richness.
about 40-50 minutes. Add the zucchini in
the last 10 minutes of cooking.
22 | simply delicious

25. sage-and-mint australian lamb loin chops LOIN CHOPS
8 Australian Lamb loin chops
on pea mash olive oil, for cooking
2 tablespoons chopped fresh sage
SERVES 4 | PREP/COOK 30-40 MINUTES | REST 15 MINUTES
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 1 tablespoon white wine vinegar
lot of scope with your favorite herbs and spices. Particularly good are sage and mint, 8-10 mint leaves, torn
but feel free to experiment with your own favorite or home-grown herbs such as PEA MASH
cilantro, basil, rosemary, thyme or oregano—the list is endless. 2 potatoes, peeled and chopped
1. Brush the chops lightly with olive oil. 3. Heat a large nonstick pan or frying pan 2 cups peas (see tip)
Press the sage, salt and pepper into the over medium heat and add enough oil to ⁄4 cup buttermilk or milk
1
surface and allow to rest, covered, at just coat the bottom of the pan. Add the salt and freshly ground pepper,
room temperature for 15 minutes for fla- lamb and cook for 3 minutes on each side to taste
vors to infuse. or until barely medium rare and still
plump and springy when pressed. Drain
2. To make the pea mash, boil the pota- TIP: Fresh, in-season peas are always the
excess fat from pan and add the wine,
toes in salted water until nearly cooked, most delicious but not always available.
vinegar and mint. Cover and cook for 1-2
add the peas and cook 1-2 minutes or Cook frozen peas straight from the freezer.
minutes, turning chops to allow flavors to
until just tender. Mash well and fold in Lamb chops are always better and most
infuse, until cooked as desired. The chops
enough buttermilk to give the desired tender cooked to medium rare. They
are most tender kept medium rare or at an should still be plump and juicy and slightly
consistency. Season to taste with salt and
internal temperature of 130-135° F. Serve pink inside.
pepper and keep warm.
on the pea mash, with pan juices spooned
over.
on the stove | 23

26. pesto-crumbed australian lamb loin chops LOIN CHOP
8 Australian Lamb loin chops
with tomato-mint salad 1-2 tablespoons Dijon or grainy mustard
olive oil, for cooking
SERVES 4 | PREP/COOK 30 MINUTES
PESTO CRUMB
1
⁄2 cup fresh breadcrumbs or
diced baguette
The flavors of pesto are not only great tossed through pasta. Try this twist on the 4 large leaves fresh basil
usual by using pesto ingredients to form a delicious crunchy crust on tender 1 tablespoon Parmesan cheese
Australian Lamb loin chops. If cherry tomatoes are hard to find, use vine-ripened or 1 tablespoon pine nuts, optional
Roma tomatoes for the light summery salad. TOMATO-MINT SALAD
1. Trim the lamb chops and gently pound Add chops and cook for 3-4 minutes on 1 pint container cherry
the meat to flatten slightly. Brush with each side, or until cooked as desired and tomatoes, halved
mustard. Place the crumb ingredients in a the crust is crisp and browned. 8-10 pitted green olives, sliced
small blender (or coffee grinder in small 1
⁄4 cup sliced fresh mint leaves
Serve with the salad and lemon wedges.
batches), and process to combine. Tip
A green salad and the rest of the baguette 1 tablespoon wine vinegar
onto a plate and press chops firmly onto
are the perfect match for this dish. salt and freshly ground pepper,
mixture to coat both sides. Cover with
plastic and refrigerate for 10 minutes to to taste
set crumb. TIP: Lamb for all seasons: Some people asso- TO SERVE, OPTIONAL
ciate lamb with rich, comforting stews and remaining baguette from pesto crumb
2. Combine salad ingredients and set
roasted legs. This dish illustrates how lamb is
aside. green salad
also perfect for summer grills and salads.
3. Heat a nonstick or cast-iron pan to
medium and add enough oil to coat base.
24 | simply delicious

27. sweet and spicy australian lamb leg tagine LEG
11⁄2 -2 pound boneless leg of Australian
with warm couscous and toasted pine nuts Lamb
SERVES 4-6 | PREP 20 MINUTES | COOK 1 ⁄2 HOURS
1
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 veg- 1 teaspoon ground coriander
etables and other flavorful ingredients. Tagines are served with couscous, as in this
TAGINE
recipe, but rice pilaf also makes a delicious accompaniment.
2 tablespoons olive oil
1. Trim lamb and dice into bite-size pieces. 3. Add pear and simmer, uncovered, for salt and freshly ground pepper,
Combine the cumin, cinnamon, ginger 20-30 minutes or until lamb is tender and
to taste
and coriander and divide in half. In a the sauce is thick. Stir occasionally and
1 onion, chopped
heavy-based casserole, heat 1 tablespoon add extra stock or water if necessary.
of the oil over high heat, add the lamb and 1 leek, white part only, sliced
4. Spoon tagine over the hot couscous, 2 medium carrots, chopped
half the spices and season to taste. Cook,
sprinkle with nuts and serve.
stirring, until browned all over. Transfer 1 ⁄2 cups chicken stock or broth
1
lamb to a plate and drain any fat from pan. 1
⁄2 cup raisins or sliced dates
TIP: This is an ideal meal for which to make 2 large tomatoes, coarsely chopped
2. Heat the remaining oil and spices over
extra portions. Freeze the leftovers in single-
medium heat until aromatic, about 20-30 1 pear, diced
serving containers for rushed nights.
seconds. Add the onion, leek and carrots
TO SERVE, OPTIONAL
and cook until onion is softened. Return
4 cups cooked warm couscous or
the meat to the pan with the stock, raisins
and tomatoes and stir well. Cover pan, rice pilaf
reduce heat to low and simmer for 1 hour. toasted almonds or pine nuts,
for garnish
on the stove | 25

28. hoisin-glazed australian lamb CHOPS
shoulder chops 8 Australian Lamb shoulder chops,
trimmed
with stir-fry noodles 2 tablespoons hoisin sauce
SERVES 4 | PREP 20-25 MINUTES | COOK 15-20 MINUTES 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
⁄4 cup orange juice
1
all kinds of Asian meals. In this dish, the sweet and salty hoisin sauce is complimented
⁄4 cup stock or water
1
by the light, fresh noodle stir-fry — the perfect quick, healthy evening meal, where
2 tablespoons soy sauce
flavor is not sacrificed. Try with a little cilantro over the top for a fresh change.
1 tablespoon ginger, finely chopped
1. Soak the noodles according to directions additional stock or sherry if sauce 1 clove garlic, crushed
on packet, drain and rinse well, Set aside. becomes too thick.
STIR FRY NOODLES
2. Brush the lamb generously with the 3. While chops are cooking, add a little oil 1 7-ounce package rice noodles
hoisin sauce. In a heavy-based pan large to a wok or nonstick frying pan over high
(see tip below)
enough to hold the chops in a single heat, and stir-fry the asparagus and peas for
8 stalks asparagus, ends trimmed
layer, heat the oil to medium-high. Add 1-2 minutes or until tender-crisp. Add the
the chops and cook for 2 minutes each noodles and stir-fry just to heat through. and sliced
side to brown. Add the sauce ingredients, ⁄2 pound snap peas or preferred
1
Transfer stir-fry immediately to warm
reduce the heat to low and simmer the vegetables
plates, top with the lamb and spoon over
chops, turning regularly, for about 8-10
the sauce.
minutes or until cooked as preferred. Add
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

29. shredded australian lamb shanks SHREDDED LAMB
4 dried mushrooms, sliced
with mushrooms and polenta 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 trimmed
accompaniment to lamb. This twist on the traditional “Coq au Vin” melts into the 2 tablespoons olive oil
smooth bed of polenta. 1 clove garlic, crushed
1. Soak the mushrooms in the hot chicken 3. When meat is nearly cooked, prepare the 8 baby onions
stock for 10 minutes to release flavors. polenta according to directions on packet. ⁄2 pound small whole white
1
Stir through cheese and keep warm. mushrooms, cleaned
2. Combine the flour and mustard. Dredge
the lamb shanks with enough of the mix- 4. Remove shanks from liquid and, when 1 cup chicken stock
ture to coat, and shake off the excess. cool enough to handle, pull meat from 2 cups red wine
Heat the oil in a large heavy-based casse- the bones and shred with hands. Return 2 large tomatoes, diced
role and brown the shanks over low heat shredded meat to the pan and reheat.
OPTIONAL, TO SERVE
on all sides. Add the garlic, onion and Serve over the hot polenta and garnish
mushrooms and cook, stirring for 1-2 with shredded basil. 2 cups instant or regular Polenta
minutes. Add the chicken stock, red wine ⁄4 cup soft goat or Parmesan cheese
1
This dish is wonderful with a simple butter-
and tomatoes and stir to combine. Cover 6 leaves fresh basil, shredded
lettuce salad.
and cook over low heat for 2 hours or butter-lettuce salad
until meat easily falls from the bones. TIP: The shanks can be cooked a day ahead,
(You could also place in a 350° F oven shredded and stored with the sauce in the
and bake for 2-21⁄2 hours.) refrigerator. Reheat the next day and serve
over instant hot polenta.
on the stove | 27