AUSTRALIAN LAMB
Loin

BASIC COOKING INSTRUCTIONS

Grilling: Preheat grill or BBQ on high. Cook chops about 2 minutes, until just starting to brown, before basting with sauce (optional). Continue cooking lamb chops for another 3-5 minutes each side, basting occasionally.

Pan-Broiled: In a heavy frying pan, sear over high heat for ½ to 2 minutes each side, until just starting to brown, before basting with sauce (optional). Reduce heat to medium and cook chops for 2-4 more minutes, turning at least once.

Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb when it's medium-rare or medium, but lamb is also delicious when cooked well-done. A complete cooking guide with an internal meat temperature chart can be found in Cooking and Handling.

SAUCES

For all sauces, simply combine ingredients in a small bowl and use for basting. If desired, serve lamb chops with extra sauce for dipping. Recipes cover up to 8 lamb chops.

Rosemary & Garlic Sauce

• 3 tablespoons olive oil
• 2 tablespoons rosemary, chopped
• garlic, crushed, to taste

Satay Style Sauce

• 3 tablespoons peanut butter, crunchy or smooth
• 3 tablespoons honey
• 3 tablespoons light soy sauce

Barbecue Sauce

• 3 tablespoons soy sauce
• ½ tablespoon brown sugar
• 3 tablespoons olive oil
• 2 inch piece of fresh ginger, grated

Honey & Soy Sauce

• 3 tablespoons honey
• 3 tablespoons light soy sauce
• garlic, crushed, to taste