Roast Rack of Australian Lamb with
Artichokes and Wild Mushrooms
Frenched (fat and tissue between the bones removed) and ready to
roast, a rack makes an impressive presentation, yet is easy to prepare!
2 teaspoons salt 12 ounces wild mushrooms,
11/ 1 2 teaspoons ground cut in /2-inch slices
black pepper 12 ounces artichoke hearts,
11/2 teaspoons dried thyme quartered
2 teaspoons dried rosemary 1/2 teaspoon minced garlic
4 Australian Range Lamb 1/2 cup flour
frenched racks (approximately 6 cups rich beef stock
6 pounds) Salt and pepper
3/4 cup olive oil
IRIDIO PHOTOGRAPHY
1. Preheat oven to 450°F.
2. Combine salt, pepper, thyme and rosemary, and rub evenly over the
lamb. In a skillet, brown the meat on both sides in 2 tablespoons of
smoking-hot olive oil.
3. Place the lamb on a baking/roasting rack. Roast 13 minutes, or until
the internal temperature is 135°F to 140°F (medium-rare). Remove meat
from oven and let rest 15 minutes.
4. Sauté the mushrooms in the remaining olive oil until golden.
Reduce heat and add artichoke hearts and garlic; sauté 3 minutes.
Sprinkle with flour and mix in completely; cook 5 minutes over low
heat. Add beef stock and simmer 10 minutes, or until slightly thick-
ened. Season to taste with salt and pepper.
5. Divide mushroom mixture evenly among 8 plates. Slice lamb racks
and place 3 or 4 chops on top of vegetables, spooning the remaining
sauce over each portion. Makes 8 servings.
Australian Lamb Loin Chops
Here are four great sauces for quick-cooking chops,which are
perfect for busy weekday schedules.
ROSEMARY AND GARLIC SAUCE
3 tablespoons olive oil
2 tablespoons chopped rosemary
Crushed garlic, to taste
SATAY-STYLE SAUCE
3 tablespoons peanut butter, crunchy or smooth
3 tablespoons honey
3 tablespoons light soy sauce
BARBECUE SAUCE
3 tablespoons soy sauce
11/2 tablespoons brown sugar
3 tablespoons olive oil
2-inch piece fresh ginger, grated
HONEY AND SOY SAUCE
3 tablespoons honey
3 tablespoons light soy sauce
Crushed garlic, if desired
For all sauces, simply combine ingredients in a small bowl
and use for basting. Extra sauce can be served for dipping.
Recipes cover up to 8 lamb chops.
Grilling: Preheat grill or barbecue on high. Cook chops
about 2 minutes, until just starting to brown, before basting
with sauce (optional). Continue cooking 3 to 5 minutes on
each side, basting occasionally.
Pan-broiling: In a heavy frying pan, sear chops over high
heat 11/2 to 2 minutes each side, until just starting to brown,
before basting with sauce (optional). Reduce heat to medium
and cook 2 to 4 minutes longer, turning at least once.
Costco Tip: The firmer the feel of the meat, the more well-done it is.
AUS TRALIAN LAMB COMPAN Y INC.
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