In Aussie speak, “Good Onya” (as in “good on you”) is how you say, “nice job!” Or “well done!” We’ve been seeing some fantastic Aussie grassfed beef and lamb recipes on the web lately, and plan to highlight just one (!) every month in this space, as a place to give a good onya shout-out to a deserving blogger.
This month, the shine is on our new mate Robin from Caligirlcooking, who gives this Aussie lamb rack a herbal massage, before searing and slicing into “lamb pops”, then topping with a mint pea pesto. Delish! Good onya Robin!
Here’s a link to the recipe and an excerpt from her post:
“Let’s talk about this Herb Crusted Rack of Lamb with Mint Pea Pesto, shall we? I was raised eating a fair amount of lamb, and it’s one of my favorite meats to cook…You really don’t need to do much to it when cooking!
We start out by massaging our rack of lamb with a simple yet tasty blend of fresh garlic, rosemary, salt, pepper and a bit of olive oil to make it all stick.
Throw that beautiful piece of herb crusted lamb on your Big Green Egg or grill and give it a nice sear. It doesn’t take much, our rack of lamb is delicate and tastes so much better when there is still a little bit of pink in the center of the meat.
Meanwhile (or even before you get to cooking the lamb,) you’ll want to whip up the creamy, fresh Mint Pea Pesto that will grace the top of each “lamb pop” you serve. It’s a fairly typical pesto, but with equal parts fresh mint and peas as the base rather than basil. This gives the lamb a truly Mediterranean feel, and adds a beautiful pop of bright green color to the plate.”
– Robin, caligirlcooking.com (Check out Robin's full post here.)