Mustard-Rubbed Lamb Rack with
Apple Mint “Marmalade”
AUSTRALIAN LAMB
All recipes developed by Kathy Casey
2 frenched Australian racks of lamb (about 2 1/2 pounds total)
Mint sprigs, for garnish
RUB
3 tablespoons whole-grain mustard
2 tablespoons prepared horseradish
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
4 garlic cloves, minced or pressed through a garlic press
1 tablespoon minced fresh thyme
1 tablespoon olive oil
MARMALADE
1 tablespoon butter
1 large unpeeled green apple, cored and coarsely grated
1 tablespoon cider vinegar
1/2 cup red pepper jelly
1 tablespoon minced fresh mint
1. There should be only a thin layer of fat over the meaty side of the lamb
racks; if too thick, trim fat carefully with a sharp knife.
2. To prepare the rub, place all ingredients in a small bowl and mix to a
paste. Dry lamb well with paper towels, then smear rub on meaty parts.
Let sit at room temperature for 20 minutes.
3. To prepare the marmalade, melt butter in a sauté pan over medium-high
heat. Add apple and sauté for 4 minutes, or until just tender. Add vinegar,
jelly and mint, bring to a boil, and boil for 2 minutes, or until it has the
consistency of chutney. Let cool.
4. Meanwhile, preheat oven to 450°F. In a shallow roasting pan, set lamb
racks flat, meaty side up. Roast for 20 minutes, or until internal temperature
is 135-140°F (medium-rare), or to the doneness you like.
5. Remove from oven, loosely tent with foil and let stand for 5 minutes.
Carve into chops, cutting between the bones.
6. Serve 3-4 chops per person. Dollop with marmalade and garnish
with mint. Makes 4 servings.
Recipe from Kathy Casey’s Northwest Table (Chronicle Books, 2006) .
Roast Leg of Lamb with Fennel
and Orange Rub
AUSTRALIAN LAMB
Finely minced zest of 2 oranges
2 tablespoons toasted fennel seed, ground
1 tablespoon kosher salt
1 1/2 teaspoons cracked black pepper
1 tablespoon Dijon mustard
2 tablespoons minced fresh rosemary
2 teaspoons minced fresh garlic
1/4 cup extra-virgin olive oil
5 pounds boneless, trimmed Australian leg of lamb
1. To prepare the rub, place grated orange zest, fennel seed, salt, pepper,
mustard, rosemary, garlic and olive oil in a small bowl and mix together well.
2. Remove netting from lamb. Rub 1/3 of the rub mixture over the inside
surfaces of the leg. Tie the roast together with 3 pieces of string.
3. Place a roasting rack in a shallow roasting pan or sided baking sheet.
Rub remainder of rub all over the outside of the roast. Marinate, covered
and refrigerated, for at least 1 hour, or up to overnight.
4. When ready to roast, preheat oven to 450°F.
5. Roast lamb for 15 minutes, then turn oven temperature down to 325°F.
Continue roasting for about 1 hour, or until internal temperature is 135-140°F
(medium-rare).
6. Let the lamb rest for 5-10 minutes before serving. To serve, remove
string and cut against the grain in thin slices. Makes 8-10 servings.
Recipe © 2006 Kathy Casey Food Studios
