Australian Lamb is an ideal part of a
well-balanced diet—and we recently had a chance to discuss this in a
most fitting place: on Lifetime’s The
Balancing Act, a popular morning show focused on living a healthy, balanced
“Lamb is a popular dish at restaurants, but not
a staple in my at-home menu,” says host Kristy Villa, at the start of the show.
Then, the truth really comes out: she has never tried Australian Lamb.
“Honestly, it just looks too difficult to make.”
Studies show that lamb is a popular restaurant
dish, but many people perceive it as being too challenging to cook at home. Studies
also show that most people who try
Australian Lamb really like it.
Naturally, we smelled a challenge. Enter Chef Stephen and an arsenal of lamb
dishes, designed to help Kristy see the light.
Will Kristy like lamb once she tries it?
Watch this video to find out or
(spoiler alert!) keep reading, for the highlights.
Australian Lamb 10
Kristy’s perception is a familiar one. While Americans eat nearly 100 pounds of
beef per year, we only eat about one pound of lamb. And usually, only at restaurants
or on special occasions. In reality, lamb is easy to prepare and enjoy at home
any day of the week. “If you can cook beef or chicken, you can cook lamb,” says
Chef Stephen. Not to mention lamb is a fantastic-tasting staple of a balanced
diet. It’s packed with protein, vitamins and minerals.(You might want to delete
this quote since it’s not literally true that lamb contains all the vitamins
and minerals you need.
To convince Kristy and The Balancing Act viewers that
Australian Lamb is well worth their time, Chef builds his case with a vibrant array
of dishes. First up: the classic rack of lamb. One reason why it appeals: its impressive,
restaurant-style presentation is achievable with next to no effort required. “It
comes like that,” Chef tells Kristy, suggesting Frenched rack (with the bone
denuded of fat) and mentioning another perk: “if it’s Australian, you’re going
to get a good cut.” All you’ll need to do is cook your rack and slice it into
Then, on to exhibit B: The Great Australian
Lamb Burger. Chef’s
take: “Ground lamb is a fantastic meat for burgers because it’s a little leaner
than beef and takes on other flavors very well.” As you’ll see, a lamb burger
is best enjoyed in true Aussie fashion: with a fried egg and some pickled
de Grâce: Leg of Lamb
While Kristy mentions she’d be willing to
try the lamb burger and seems impressed by the next dish, a zesty Moroccan-spiced
lamb leg, she still hasn’t picked up a fork, or witnessed
just how easy Australian Lamb is to prepare.
Time for the game-changing recipe: Butterflied Leg of Lamb with
As Chef instructs, this recipe is made for a boneless
leg of lamb. If you’re preparing it, you’ll want to make some cuts in the leg
to get the meat to lie flat, for even cooking. And, because Australian Lamb has
never been frozen, you can easily freeze the other half for another meal. Cook
your butterflied leg to medium rare with the fat side up, so the fat melts through
the meat, making it juicy and tender.
Chef removes the meat from the oven and adds a
splash of Chimichurri, a spicy Argentinean herb, oil and vinegar sauce. Then, the
moment of truth. Kristy takes her first bite. There’s a Face. And then: a big
smile. Survey says: “Scrumptious! Qué rico! This is so good.”