Australian
Lamb
Easy as one, two, three. Fresh Australian Southern
Cross lamb is naturally raised, is low in fat and
cholesterol, and contains no artificial additives. Sweet
and mild Australian lamb is so easy to prepare.
Everything you need to season it is probably right in
your kitchen cupboard. Here are three simple recipes:
Southern Cross Australian
Rack of Lamb with Lemon
Rosemary Baste
3tablespoonslemonjuice 1tablespoon
3teaspoonsdriedrosemary vegetableoil
3teaspoonsdriedoregano 1medium8-ribrack
of Australian lamb
Black pepper
1. Preheat oven to 475°F. Combine lemon juice,
rosemary, oregano and black pepper to taste in
a small bowl. Add oil to a heavy skillet and sear
lamb over high heat for 3 minutes per side.
2. Coat lamb with sauce. To roast, place the lamb
rack, fat side up, in a roasting pan and roast
in the middle of the oven for 14-16 minutes for
medium-rare. To grill, place the lamb rack, fat
side up, on the grill for 15-17 minutes for medium-rare (turn once after 10 minutes).
3. Transfer to a warm plate and let rest for
10 minutes before serving. Makes 2 servings.
Tip: You can test for doneness by touch. Just
prod the lamb—when it has a springy but firm
texture and is moderately juicy, the meat is done.
The firmer the feel, the more well-done. Lamb
is at its best when it’s medium-rare or medium,
with an internal temperature of 130°- 140°F.
