Enjoy Delicious 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
lamb, you may be surprised by 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. at
http://www.australian-lamb-contest.
com/ cookbook_order_anyday.cfm.
Most recipes in the book 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 own creativity.
You can also find lamb recipes in
Cooking in Style and the five other
cookbooks in The Costco Way series.
Go to costco.com and enter “costco
cookbooks” in the search box. Each
book is fully cross-referenced and can
be downloaded as a PDF.
Roasted Garlic Australian Lamb Leg with
Rosemary Potatoes
2 heads garlic, halved
3 tablespoons olive oil
1 Australian leg of lamb, boneless
salt and freshly ground pepper,
to taste
2 tablespoons rosemary, chopped
3 pounds small red potatoes,
halved
grilled or roasted asparagus or
preferred vegetable
Preheat the oven to 350°F. Cut off the tips of the garlic heads and brush the
cut section with 1 tablespoon of the olive oil. Set garlic cut side down in a pan
and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5
minutes; then squeeze the roasted cloves out of the garlic and into a bowl.
Mash with a fork and spread over the top of the lamb.
Meanwhile, place the lamb in a large roasting pan and season with salt, pepper
and half of the rosemary. Allow to stand at room temperature for 30 minutes
to an hour. Place the potatoes in an ovenproof dish and toss with the remain-
ing oil and rosemary. Set aside.
Roast lamb for about 1 hour and 30 minutes, until it registers an internal
temperature of 130°F to 135°F on a meat thermometer for a medium-rare
roast, or until the juices run clear when a sharp knife or skewer is inserted in the
thickest part of the meat. When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.
Transfer the lamb to a warm platter and let rest for 15 minutes (it will
continue to cook as it rests). Carve and serve with the potatoes and grilled or
roasted asparagus.
Porcini-crusted Australian Lamb Rib Chops
with Fresh Pea, Mint and Feta Salad
AUSTRALIAN LAMB
2 Australian lamb racks,
cut into chops
extra virgin olive oil
1/4 cup sliced porcini or preferred
mushrooms
2 leaves fresh basil, torn
1/2 cup crusty bread, cubed
salt and freshly ground pepper,
to taste
PEA SALAD
11/2 cups fresh (or frozen) peas
3 tablespoons feta cheese,
crumbled
1/2 cup fresh mint leaves, torn
1 lemon
1 tablespoon extra virgin olive oil
To prepare the lamb, brush generously with olive oil and season with salt and
pepper to taste. Place dried mushrooms, basil and bread in a food processor
(or coffee grinder) and process to fine crumbs. Transfer to plate or bowl and
press the lamb firmly into the crumbs to form a crust. Cover and refrigerate
30 minutes (or overnight) to set crust.
Heat enough oil in a nonstick pan to cover the base. Sauté chops, a few at a
time, over medium-high heat until golden brown and medium rare, about 10
minutes total, or until cooked as desired. To test, press gently with finger. The
meat should be firm but springy. Keep warm in a low oven.
To prepare the pea salad, while the lamb is cooking add peas to pan of boiling,
salted water and cook for 30 to 40 seconds. Drain, rinse with cold water and
transfer to a bowl. Add feta cheese, mint leaves, a squeeze of lemon and olive
oil. Mix well, crushing peas slightly.
Serve lamb chops and pea salad with additional lemon and olive oil on the side.
