Australian Lamb Roast Rack of 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
11/2 teaspoons ground black pepper
11/2 teaspoons dried thyme
2 teaspoons dried rosemary
4 Australian Range Lamb Frenched Racks
(approximately 6 pounds)
3/4 cup olive oil
12 ounces wild mushrooms, cut in 1/2-inch slices
12 ounces artichoke hearts, quartered
1/2 teaspoon minced garlic
1/2 cup flour
6 cups rich beef stock
Salt and pepper
11. 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.
33. Place the lamb on a baking/roasting rack. Roast 13 minutes, or until the internal temperature is 135-140°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 artichokes 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 thickened. 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 Roast Leg of Lamb
A roast boneless leg of lamb is perfect when constant supervision is not possible.
BASTES
CLASSIC SEASONING
1 tablespoon olive oil
11/2 tablespoons dried rosemary
6 garlic cloves
Note: Cut small slits in leg and push in garlic cloves
before placing in oven.
MUSTARD & ROSEMARY
11/2 tablespoons Dijon mustard
11/2 teaspoons dried rosemary
2 garlic cloves, minced
Salt and black pepper, to taste
ITALIAN FLAVORING
8 ounces Italian-seasoned tomato paste or plain tomato paste
1 teaspoon dried or 1 tablespoon chopped fresh oregano
1 teaspoon dried basil
2 garlic cloves, minced
Combine ingredients in a small bowl and spread over
leg of lamb. Recipe covers 1 whole boneless leg (about 5
pounds).
BASIC COOKING INSTRUCTIONS FOR BONELESS LEG:
Preheat oven to 350°F. Season leg with salt and pepper
to taste, or baste. Roast for about 1 hour and 20 minutes,
or until the internal temperature is 135-140°F, for medium-rare. Remove from oven, cover loosely with foil and let meat
rest 10-15 minutes. Carve and serve. Makes 8-10 servings.
