Australians and New Zealanders love their lamb. The tasty, versatile meat is eaten in a variety of ways from the traditional lamb roast to the more modern Moroccan lamb sausage roll.
Lamb has adorned family tables for decades and has become a special symbol. It represents the colonial beginnings of Australia and New Zealand. It represents the rural economy. And, as Australian and New Zealand cuisine move on from their humble beginnings, we are taking lamb with us.
Here are some takes on the most popular lamb dishes coming out of both countries today.
1. Lamb Roast
S. Wongkaew
A classic. Whether a leg or a shoulder cut, Sunday dinners with the family wouldn't be the same without it. This recipe is traditional. A small boneless lamb shoulder is simply seasoned with garlic and rosemary.
2. Lamb Sausages
S. Wongkaew
Barbecuing is one of Australians' and New Zealanders' favorite cooking methods. Lamb "snags" (sausages) are a fixture. Sausages may be seasoned with traditional flavors like garlic, rosemary and mint; however, they seem to be getting more adventurous, adding flavors such as fennel, orange and ginger.
3. Moroccan Lamb Sausage Rolls
S. Wongkaew
The sausage roll is a favorite Down Under. Usually consumed as a take-away food, this particular recipe is a little bit more interesting. Inspired by Moroccan flavors and topped with sesame seeds, it makes a great party appetizer or picnic snack.
4. Rack of Lamb
S. Wongkaew
The Lamb Rack is one of the most impressive cuts of any meat. Owing to the abundance of lamb in Australia and New Zealand, the price is not so prohibitive, either. Great on the barbecue or in the oven, a Rack doesn't take long to cook and is one of the most succulent cuts available.
5. Crumbed Cutlets
S. Wongkaew
Cutlets are the from the same cut as the lamb rack, but have been cut individually. Crumbed cutlets have been a long-time favorite of the kids. But why should kids have all the fun? In this recipe, the cutlets have been crumbed, pan-fried and then baked.
