SAVORY SELECTIONS
GRILLED AUSTRALIAN LAMB
LOIN CHOPS WITH ORANGE;
MINT GREMOLATA
Kirkland Signature™
4 trimmed Australian lamb loin chops
10 tablespoons olive oil, divided
Salt and pepper, to taste
Zest of 2 oranges
1 bunch mint, leaves picked and
;nely chopped
2 to 3 garlic cloves, minced
;⁄; cup chopped dried cherries or cranberries
One hour before cooking, remove chops from
refrigerator and let come to room temperature.
Preheat a clean grill on high heat. Brush chops with
2 tablespoons olive oil and season well with salt and
pepper. Grill chops for 4 to 5 minutes on each side for
medium-rare, or until they’re cooked to your liking. Let
the lamb rest o; the grill for 5 minutes before serving.
In a small bowl, stir together the orange zest, mint, garlic,
and remaining olive oil. Mix well to combine and season
to taste with salt and pepper. Fold in dried fruit. Spoon
gremolata over each grilled chop. Makes 2 servings.
Recipe courtesy of True Aussie Beef & Lamb
GRILLED RACK OF LAMB
WITH MINT PESTO
Kirkland Signature
2 cups fresh mint leaves
1 cup fresh parsley
½ cup sun;ower or pumpkin seeds
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
3 cloves garlic
¼ teaspoon salt
;⁄; cup extra-virgin olive oil
3 tablespoons vegetable oil
¾ teaspoon each salt and freshly ground pepper
2 Kirkland Signature Australian Frenched Racks of Lamb
4 cloves garlic, minced
Place mint, parsley, seeds, Parmesan, lemon juice, garlic,
salt and olive oil in a food processor; pulse until ;nely
chopped and well combined. Preheat oven to 375° F. Heat an
ovenproof skillet over medium-high heat. Whisk oil with salt
and pepper; rub over the lamb. Place racks in skillet, meat side
down; sear for 3 minutes per side or until golden brown.
Spoon minced garlic over meaty side and place skillet in oven
for 15 to 18 minutes for medium-rare or until internal temperature registers 140°F in center of rack. Tent lamb with foil.
Let stand 10 minutes. Cut into chops. Serve with mint pesto.
Makes 6 servings.
