With every mouthful you’ll see why Junee Lamb is the preferred choice of top restaurant chefs.
We are committed to practices that protect the environment, improve lamb management, foster animal well-being and generate positive social and economic impact on local communities.
Australian lamb’s sweet, mild flavour needs just a touch of salt and pepper. However, if you want to add a burst of flavour, marinate in wine and seasoning or add a spice rub just before grilling.
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 the lamb, creating tender meat with a flavourful crust.
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 meat with a fork when you turn them. Use tongs instead.
Lamb Chop French Recipe
2 tablespoons honey, 2 tablespoons red-wine vinegar, 2 garlic cloves finely chopped, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 8 frenched lamb chops all fat trimmed
Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
Prepare grill for cooking.
Remove lamb from marinade, reserving marinade. When fire is medium-hot, grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
Transfer to a platter and serve with green salad.