Southern Cross Australian
Boneless Leg of Lamb with
Cranberry Glaze
HERBRUB 1teaspoondried
1/3cupoliveoil rosemary,chopped
1/2teaspoondried 1SouthernCrossAustralian
basil,crushed bonelesslegoflamb
1/2teaspoon dried CRANBERRYGLAZE
thyme,crushed 1cupwhitewine
1 teaspoon ground 1/2 cup cranberries,
blackpepper freshorfrozen
1teaspoongarlicpowder 1/3cuphoney
1teaspoonsalt 1/2cuporangejuice
2 tablespoons butter
1. Preheat oven to 475°F. Combine ingredients for
herb rub in a small bowl. Coat meat on all sides
with the rub. Put meat on a rack in a baking pan.
2. Roast for 20 minutes, then reduce heat to 350°F.
Roast for another 20 minutes per pound, or until
internal temperature is 130°F. Remove lamb from
oven and let rest for 15 minutes.
3. While the lamb is resting, combine white wine,
cranberries, honey and orange juice in a skillet.
Simmer for 12-15 minutes, until reduced by half.
Add butter and blend well.
4. Cut lamb into 1/2-inch-thick slices. Serve with
glaze. Makes 6-8 servings.
Australian Lamb Loin Chops
with Barbecue Sauce
3tablespoonssoysauce 2-inchpieceof
1tablespoonbrownsugar freshginger,grated
3tablespoonsoliveoil 8AustralianLamb
loin chops
1 clove garlic, minced
Combine soy sauce, brown sugar, olive oil, garlic
and ginger in a small bowl. If desired, reserve
some of the sauce for dipping.
To grill: Preheat grill on high. Cook chops for
about 2 minutes, until just starting to brown,
before basting with sauce. Continue cooking
for another 3-5 minutes on each side, basting
occasionally.
To pan-broil: In a heavy frying pan, sear over
high heat for 1-2 minutes on each side, until
just starting to brown, before basting with
sauce. Reduce heat to medium and cook chops
for 2-4 more minutes, turning at least once.
Makes 4 servings.
