Quick and easy, grilling is ideal for a variety of lamb cuts – loin chops, shoulder chops, rack and rib chops. And butterflied leg of lamb is wonderful grilled whole with the hood down, diced on kabobs and ground for burgers.
Australian lamb’s sweet, mild flavor needs little seasoning - just a touch of salt and pepper. However, if you want to add a burst of flavor, marinate in wine and seasoning or add a spice rub just before cooking.
To keep the lamb tender and juicy, preheat the grill to medium or medium-high first to help seal in the juices, and cook just until medium-rare. It should still be soft and slightly springy when pressed.
