AUSTRALIAN LAMB
Rack

BASIC COOKING INSTRUCTIONS

Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack.

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 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 & Handling.

BASTES

Honey Roasted Rack of Lamb

• 3 tablespoons honey
• 3 tablespoons lemon juice
• 3 tablespoons soy sauce
• 2 teaspoons garlic, crushed

Greek-style

• 3 tablespoons lemon juice
• 3 teaspoons oregano
• black pepper, to taste

Classic Rosemary & Mint Jelly

• 3 tablespoons mint jelly
• 3 tablespoons Worcestershire sauce
• sprinkle of rosemary, dry

Rosemary Mustard & Garlic

• 3 tablespoons country-style mustard
• ½ tablespoon French tarragon, chopped
• ½ tablespoon chives, chopped
• 2 tablespoons olive oil