sam chalmersKangaroo Island Lamb
March 3rd 2008 12:42
Sweet taste of success!
Kangaroo Island Lamb has long been regarded as something very special by chefs who have had the opportunity to cook with it. The Island's prime lamb producers are justifiably proud of their product and there are those who swear the flavour is totally unique...
The good news is that some of these producers are now embarking into the brave new world of marketing their own Kangaroo Island lamb product direct to the consumer. Two of these producers have established an online presence... these being Stranraer Lamb and South Rock Lamb
Lyn Wheaton of Stranraer Homestead Bed & Breakfast is truly an artist in the kitchen and knows how to make the most of the outstanding lamb produced on the property. The recipe pictured above is Fillet of Lamb with Thai Mint Dressing - a specialty enjoyed by guests at Stranraer Homestead and featured in Lyn's recipe book "The Art of Food at Stranraer" which also showcases the artwork of Pamela Kent. For a copy of the book, contact Lyn direct via Stranraer Homestead
...and now that you know a little about the unique taste of Kangaroo Island lamb, here's the first of our Scrumptious! food adventures...
Golden Honey Lamb
This recipe also features the Kangaroo Island Organic honey, another unique Kangaroo Island product with a special story!
1 leg of Kangaroo Island Prime Lamb
1 teaspoon ground ginger
1/4 teaspoon pepper
1/2 teaspoon dried, crushed rosemary
1 cup apple cider or juice
2/3 cup Kangaroo Island Organic Stringy Bark Honey
1 Tablespoon cornflour
Line a shallow roasting pan with foil
Rub meat with mixture of ginger & pepper
Place meat fat side up in roasting pan and sprinkle with rosemary
Combine cider and honey, set aside
Bake lamb uncovered for 1 hour in a 325 degree oven
Pour honey mixture over meat, bake 1and 1/2 hours more, basting occasionally with pan juices.
Remove meat to a platter and keep warm.
Drain and discard the fat from the pan drippings
Measure 1 cup of the pan juices
In a saucepan, mix cornflour with 1 Tablespoon of water and add the 1 cup of pan juices
Cook and stir until thickened, then for 2 minutes more
This easy and delicious "sweet take" on the traditional roast is great served with Lilly Pilly OnionCake - featuring the famous Lilly Pilly from KI Native food proucer, Ildoura WIld Fruits.
Don't miss that recipe in our next Scrumptious! food adventure
Rack of Lamb with Thai Mint Dressing
Kangaroo Island Lamb has long been regarded as something very special by chefs who have had the opportunity to cook with it. The Island's prime lamb producers are justifiably proud of their product and there are those who swear the flavour is totally unique...
The good news is that some of these producers are now embarking into the brave new world of marketing their own Kangaroo Island lamb product direct to the consumer. Two of these producers have established an online presence... these being Stranraer Lamb and South Rock Lamb
Lyn Wheaton of Stranraer Homestead Bed & Breakfast is truly an artist in the kitchen and knows how to make the most of the outstanding lamb produced on the property. The recipe pictured above is Fillet of Lamb with Thai Mint Dressing - a specialty enjoyed by guests at Stranraer Homestead and featured in Lyn's recipe book "The Art of Food at Stranraer" which also showcases the artwork of Pamela Kent. For a copy of the book, contact Lyn direct via Stranraer Homestead
...and now that you know a little about the unique taste of Kangaroo Island lamb, here's the first of our Scrumptious! food adventures...
Golden Honey Lamb
This recipe also features the Kangaroo Island Organic honey, another unique Kangaroo Island product with a special story!
1 leg of Kangaroo Island Prime Lamb
1 teaspoon ground ginger
1/4 teaspoon pepper
1/2 teaspoon dried, crushed rosemary
1 cup apple cider or juice
2/3 cup Kangaroo Island Organic Stringy Bark Honey
1 Tablespoon cornflour
Line a shallow roasting pan with foil
Rub meat with mixture of ginger & pepper
Place meat fat side up in roasting pan and sprinkle with rosemary
Combine cider and honey, set aside
Bake lamb uncovered for 1 hour in a 325 degree oven
Pour honey mixture over meat, bake 1and 1/2 hours more, basting occasionally with pan juices.
Remove meat to a platter and keep warm.
Drain and discard the fat from the pan drippings
Measure 1 cup of the pan juices
In a saucepan, mix cornflour with 1 Tablespoon of water and add the 1 cup of pan juices
Cook and stir until thickened, then for 2 minutes more
This easy and delicious "sweet take" on the traditional roast is great served with Lilly Pilly OnionCake - featuring the famous Lilly Pilly from KI Native food proucer, Ildoura WIld Fruits.
Don't miss that recipe in our next Scrumptious! food adventure
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