Several home chefs jumped at the opportunity to win two Aussie lamb racks, two lamb legs and a carving kit. The lucky winner selected for this quarter is Bill Mulvaney. To learn more about his dish, check out his interview.
You could be the winner next quarter, so head to our Facebook page and upload a picture of your dish.
AL: Congratulations Bill! We’re thrilled you submitted your lamb dish to the Your Face Here contest. Tell us how was your dish prepared?
BM: Thanks and sure! For starters, have the meat reach room temperature. Then, preheat the oven to 350°F.
In a rectangle bowl add 1/4 of a cup of the following- crushed rosemary and cracked black pepper. Add Kosher salt to taste, mix the seasoning together then roll the meat until the entire roast is covered.
I use the Ron Propeil Rotisserie, but a roasting pan with a rack would also be good, insert a meat thermometer, (if you insert it before cooking the roast it seals itself and the juices stay intact). Cooking time is approximately 20-30 minutes a pound depending on your oven.
I serve this with boiled small red potatoes covered with melted butter and roasted green beans or roasted asparagus.
AL: What advice would you give to someone cooking Australian Lamb for the first time?
BM: Get a good cut of meat from a good butcher. Also know how many people are going to be served, you don't want to run short.
AL: Which cuts are your favorite?
BM: I prefer the leg either on the bone or as a boneless roast.
AL: Thanks for chatting with us!
BM: You're welcome.