WHAT’S GOOD NOW: AUSTRALIAN LAMB

A Taste of the Outdoors

The humble grill is an ancient cooking tool. For years, grilling has brought people together to relax, cook and enjoy life alfresco.

Grilling means putting the food directly over the heat source—straight on the grill of your charcoal, gas or electric grill. The high heat of grilling sears the surface of Australian Lamb, creating tender meat with a flavorful crust. The key to a successful grill is to have fun! Keep your ingredients simple and fresh, and make sure you prepare before you start cooking.

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It’s best to sear your meat quickly on both sides to start. After this, resist the urge to flip too often, as this will dry your food. Flip only once and avoid pricking your food to keep juices in.

Quick and easy, grilling is ideal for a variety of lamb cuts, such as loin chops, shoulder chops, rack and rib chops. And butterflied leg of lamb is wonderful grilled whole with the hood down, or cubed for kabobs or ground for burgers. Australian Lamb’s sweet, mild flavor needs 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 grilling.

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