Rack of Australian Lamb with Berry Jam
2 Australian lamb racks, frenched
2 to 3 tablespoons olive oil
Salt and white pepper, to taste
1 cup blackberries
½ cup blueberries
¼ cup full-bodied red wine
¹/³ cup sugar, to taste
½ teaspoon black pepper
Steamed green beans, optional
Preheat grill to medium high. Brush rack generously with oil and season
with salt and pepper to taste.
Prepare jam. Place berries, wine, sugar and pepper in a small saucepan.
Bring to a simmer, smashing the berries with a spoon as you stir. Cook
over medium-low heat about 15 to 20 minutes. Set aside.
Place lamb on the grill, browning on all sides to seal in juices. Close the
grill cover and cook on medium heat for 10 to 12 minutes for medium rare,
or until lamb is cooked to preference. (Steam green beans, if desired.)
Remove lamb from grill, cover loosely with foil and allow to rest for 5
minutes. Serve with steamed green beans, jam and the rest of the wine
from the jam. Serves 4 to 6.
Orange and Apricot Studded Australian Lamb Leg
1 Australian leg of lamb 3 cups chicken stock
Juice and zest of 2 large oranges 2 cups pearl or Israeli couscous
8 dried apricots, finely diced ½ cup chopped cilantro
1 teaspoon cardamom 3 spring onions, sliced
2 teaspoons ground cumin 2 tablespoons olive oil
1 teaspoon cinnamon Salt and pepper, to taste
2 tablespoons honey, warmed ½ cup sliced almonds, toasted
Juice and zest of 1 lemon Spinach salad, optional
Trim lamb and cut shallow slashes half an inch apart across the top. Combine orange zest with apricots, cardamom, cumin, cinnamon and honey,
and mix well. Massage mixture over the lamb and into the slashes. Cover
and allow to stand at room temperature for at least 20 to 30 minutes.
Preheat oven to 375°F. Place the lamb on a rack in a baking dish and roast
for 1½ to 2 hours or until internal temperature reaches 130°F to 140°F
for medium-rare, or until cooked as desired. Remove from oven, cover
loosely with foil and allow to rest for 10 to 15 minutes before carving.
While the lamb is cooking, juice and coarsely zest the lemon and set
aside. Place the stock and reserved orange juice in a saucepan and bring
to a boil. Add couscous and cook for 10 minutes or until all liquid is absorbed and couscous is tender. Transfer couscous to a bowl and fluff with
a fork. Toss with the cilantro, onions, lemon juice, lemon zest and olive
oil. Season with salt and pepper to taste and, just before serving, sprinkle
with the almonds.
Carve lamb and serve with couscous and a spinach salad. Serves 6.
VARIETY ANY DAY
You don’t need a special occasion to
enjoy Kirkland Signature Australian
lamb. Loin chops are a perfect way to
add delicious variety to midweek meals.
The techniques for cooking lamb are
similar to those for other red meats.
So even if you’ve never prepared l
amb, you may be surprised at how
much you already know, and how
effortless it is to cook.
The Easy. Any Day. cookbook features
a collection of simple recipes you can
prepare for special occasions—or
everyday eating—year-round. Get
your FREE copy of Easy. Any Day.
Most recipes require fewer than six
ingredients and take just 30 minutes
to prepare. Easy. Any Day. also
includes dozens of preparation tips
and inspirational ideas to spark your
You can also find lamb recipes in
Cooking In Style and five other
cookbooks in The Costco Way series.
costco.com and enter "costco
cookbooks" in the search box. Each
book is fully cross-referenced and can
be downloaded as a PDF.