Your Australian Lamb e-Newsletter and website feature a great new contest and bonzer new look! And with that new look comes a fresh way to enjoy our Aussie jumbuck—as a light and easy accompaniment to a warm summer’s day. Try one of the recipes below and make more than you need so you can use the leftovers in another recipe. Warm or cold, Australian Lamb is flexible, flavorful and fantastic for summer!

Warm Australian Lamb Salad

Australian Lamb Wrap with Spinach

Australian Lamb Kabob with Pita

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Recipe Spotlight
Summertime Fare: Salads, Wraps and Kabobs

Around the World
Jamaican Jerk Lamb

Aussie Glossie
Glossary of Australian Terms

Jamaica may be half a world away from Oz, but they sure can prepare a proper lamb. Use any leftovers in a salad or wrap for quick and easy tucker that’s good onya and good in ya!

1 tablespoon olive oil
1 large onion, peeled and finely diced
2 red chillies, seeded and finely chopped
2 large clove garlic peeled and crushed
1 teaspoon dried thyme
½ teaspoon ground allspice
finely grated zest and juice of 1 lime
2 teaspoons dark rum or Bacardi
2 tablespoons water
salt and freshly ground black pepper, to taste
3 trimmed racks of lamb, approx. 1.5 lbs total
long grain white rice, cooked (to serve)
whole green beans, steamed (to serve)

1. Heat the oil in a saucepan. Add the onion, sauté until soft and golden brown. Add the chillies, garlic, thyme and allspice. Sauté for another 2 to 3 min. Stir often to avoid scorching.

2. Stir in lime zest and juice, rum, and water. Gently simmer for about 4 minutes or until all the liquid has evaporated and the mixture is a dry dark paste. Season well, then leave to cool.

3. Make about six cuts ¼” deep at regular intervals along the back of the lamb. Rub the cooled jerk paste into the cuts and over the lamb pressing firmly to coat. Cover and refrigerate overnight.

4. Preheat the oven to 400°F. Place the lamb on a wire rack in a large roasting pan. Roast for 20 to 25 minutes for medium rare.

5. Remove from the oven, cover with foil and allow to rest for 10 to 15 minutes.

6. Carve the lamb into individual chops and serve immediately on a bed of rice accompanied by fine green beans. Serves 6.