Spring Hill Roast Lamb Rump

However it’s only over the past decade that we’ve discovered there’s more to lamb than legs and chops – and more things to do with it than roasting or grilling.
The ‘Trim Lamb’ campaign helped introduce us to new cuts like mini roasts and lamb strips and our enthusiastic embrace of other cuisines led to the creation by Meat & Livestock Australia of  mouth-watering dishes like wok-seared lamb salad with redcurrant vinegar and mint dressing and lamb shank ‘gulai’ (Malaysian-style shanks, slow cooked in a spicy tomato and coconut milk sauce infused with lemongrass and cardamom).  Sophisticated warm salads like pan-seared lamb tenderloin tossed with radicchio, artichokes and rocket, topped with parmesan shavings and drizzled with extra virgin olive oil and a squeeze of lemon juice have also become more popular.Most supermarkets carry both the traditional and trim lamb cuts, but it’s individual butchers who will inspire you to cook them in new and exciting ways.
At Bouchier’s of Malvern Road (Toorak) in Melbourne, Peter Bouchier’s smoked lamb racks are popular – they just need re-heating and make good finger food served as cutlets with a homemade apple and rosemary jelly. Value-added lamb backstraps and fillets (marinated in sweet soy and garlic), lamb pockets (rump roasts stuffed with fresh spinach, sun-dried tomatoes and Swiss cheese) and easy-carve and butterflied legs easily outsell more traditional cuts . His award-winning lamb sausages  (garlic and fetta, spinach and pine nut) are in keeping with his quick, easy, ready-to-go philosophy
Penny’s butchers shops (Mosman, Narrabeen) in Sydney are also inspirational. Their mini round and topside roasts are topped with a paste of grain mustard, fresh basil and grated parmesan. Rolled loins of lamb are pre-stuffed with semi-dried tomatoes, basil and prosciutto. These smaller cuts only need  20 – 25 minutes in a hot oven. Neck fillet roasts are also popular – at Penny’s they are marinated in rosemary, mint and honey and are excellent pot-roasted. Lamb shoulder (or forequarter) is also boned-out and cubed and is great for curries and casseroles. It’s no wonder we love our lamb!

Which cuts?
Stir-Fry: trim cuts include lean lamb strips (either topside, round, rump, leg or backstrap) and mince.
Barbecue, Grill and Pan-Frying: trim cuts include “frenched” cutlets, Trim Lamb round and topside steaks,  rump roast, eye of loin and fillet.  Traditional cuts include loin chops and cutlets, chump chops, leg steaks, marinated butterflied leg of lamb.
Casserole: trim cuts include lean diced lamb from the leg or Trim Lamb round and topside. Trimmed diced shoulder/forequarter gives best results. Traditional cuts include “drumsticks” (“frenched” lamb shanks) and lamb shoulder.
Roast: trim cuts include topside, rump (boneless chump) and round. Traditional cuts include rack of lamb, leg, shoulder and Easy Carve Leg and Shoulder.

Overdone or underdone?
Lamb can toughen if overcooked, especially on the barbecue.  Keep it pink, let it rest (cover loosely with alfoil and leave in a warm place – allow one minute per 100g). Resting allows the meat to re-absorb its juices and flavour.

Middle-Eastern-style Lamb in A Pocket

A  quick tasty recipe I developed which makes use of minced lamb and is great for a quick lunch.

Serves 4 – 6

1/3 cup sultanas soaked in ¼ cup apple cider or white wine
1 onion, chopped finely
1 tablespoon olive oil
1/4 cup pine nuts
500g lamb mince
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon hot paprika or chilli powder
4 – 6 wholemeal pita breads
1 Lebanese cucumber, washed
2 ripe tomatoes, washed
Handful fresh mint leaves
6 – 8 kalamata olives, pitted and sliced (optional)
1 lemon, cut in wedges

In a frying pan, heat the oil and fry the onion for 2 – 3 minutes.  Toss in the pine nuts, stir-fry until golden all over, add meat and brown quickly on high heat for 3 – 4 minutes, turning frequently.  Reduce heat, add sultanas and their juice, garlic and spices.  Season to taste.  Simmer gently for ten minutes.
Whilst lamb cooks, wrap the bread in a teatowel and warm in a moderate oven. Prepare the salad: slice cucumber in half lengthwise, scrape out seeds and chop into half-moon slices.  Chop tomatoes into wedges and roughly chop the mint.Remove bread from oven and cut a pocket in the top – spoon in the mince meat mixture, top with the salad ingredients. Scatter over olives if using.  Serve with lemon wedges.