Lamb Under the Broiler

Broiling is an Australian's favorite way to cook a plump juicy loin or shoulder lamb chop. The broiler unit in your oven also has a multitude of other uses. When roasting a leg of lamb, dust with brown sugar or honey and turn on the boiler for the last 5-10 minutes to make a crisp caramelized crust. Or finish a rack of lamb under a hot broiler – delicious with a golden brown cheese crust melting into the tender meat, or a crisp breadcrumb and herb mixture. If simply broiling chops, loin or rack, season lightly, preheat the broiler to medium-high and place a drip tray underneath. Broil, turning and brushing with marinade or oil, until medium-rare or cooked as desired.