This Thursday is Australia Day or should we say Lamb Day (and who said that we are not politically correct!).
Every year we are bombarded with ads telling us to eat lamb on Australia Day… an association now likely more popular than ‘throw another shrimp on the barbie’. However, this year the creatives over at the lamb council are coping a backlash over their Australia Day ads… we think its been all downhill since Sam Kekovich had to tone down his dislike from non-lamb lovers! So, as Sam put it, for all the vegetarians and ‘Brazilian blokes who wear thongs up their bums’… DON’T EAT LAMB THIS AUSTRALIA DAY!
What? Wait… no, sorry got distracted with the image of the Brazilian blokes… that should read ‘don’t eat lamb this Australia Day unless you cook it well!
So to make sure tour lamb doesn’t disappoint, fire up the charcoals or the gas flame and follow this super easy ‘Lamb Chops with Vino Cotto’ recipe – enjoy!
- Lamb chops (we prefer forequarter chops)
- Back 2 Basics Traditions South Australian Oak Aged Vino Cotto
- Fresh sprigs of rosemary
- Garlic, crushed (1/4 clover per 2 chops)
1. Lay a single layer of lamb chops in a dish – place tightly together but do not overlap.
2. Crush a small amount of garlic (1/4 clove per 2 chops) and spread over chops.
3. Sprinkle over fresh rosemary and rub in.
4. Drizzle over a small amount of vino cotto and then brush to evenly coast lamb.
5. Turn chops over and repeat – on this side, use more vino cotto so it pools on top of the lamb.
6. Add another layer of chops (if needed) and repeat.
– The lamb can be marinated for up to 24 hours in the refrigerator (remove 20 minutes before cooking) and for up to 2 hours at room temperature.
7. Fire up the barbeque (medium to high if using gas) and allow grill to get extra hot.
8. Salt the lamb just before cooking or once lamb has been placed on the grill – whatever you prefer.
9. Place chops on the grill – do not over crowd the plate as this can reduce heat and cause the lamb to stew in its juices.
10. Let the chops cook until moisture starts to appear and then turn over.
11. Leave chops to cook until they are to your liking (rare, medium or burnt to a crisp) – many swear by only turning their meat once but turn to your hearts content – no chefs here!
12. One or two minutes before removing chops from grill drizzle over a bit more vino cotto as this will make the chops juicier and tastier. (optional)
13. Let chops stand for about 5 minutes loosely covered with alfoil before eating. This allows the juices to return to the surface and the lamb more succulent.
Yes, it is this simple to create lamb so tasty you will be chewing on the bones! So gather your family and friends around the table and have a Happy Lamb Day!
P.S. Rosemary has been shown (click here) to break up the potentially cancer-causing compounds that can form when the meat is cooked – just another reason to enjoy your Lamb!