What to do with lamb. (Food).

In the ninth century, roast lamb became the traditional main course for the Pope's Easter dinner. Today, it appears on holiday dinner tables throughout Europe and rivals ham as the favorite Easter entree in the United States.

Although lamb is a popular export item in Australia and New Zealand, it is produced in the United States in several western states including Texas, Wyoming, California, South Dakota, and Colorado. Most lamb connoisseurs live in New York and California, but the meat is growing in popularity in the South. Many Mississippians have discovered the succulent meat on the menus of excellent restaurants that have sprung up in the state in recent years. After tasting it, many have been inspired to try cooking it at home.

Whether you choose a leg of lamb, rack, or chops, you will find the meat marries well with many herbs. Rosemary, garlic, mint, tarragon, thyme, and basil are good accents for the meat's dominant flavor while lemon, fresh garlic, and onions add contrast. Mint jelly or a mustard-based sauce pair perfectly as accompaniments.

A spice rub is often used on lamb before roasting or grilling instead of a marinade because it may be applied immediately before cooking and creates a tasty crust. For best results, press the herbs and spices into the meat with your fingers. Then, sear in a hot skillet to seal in the flavors before baking.

Many people prefer their lamb crusty on the outside and pink on the inside, but the degree of doneness is a matter of choice. If rare meat does not appeal to you, cook until well done.

Small racks of lamb are available at Sam's in Jackson and in some specialty grocery stores.

ROAST LEG OF LAMB

4 to 6 pound leg of lamb (gland removed)

garlic, lemon, and onion slices

3 tablespoons canola oil

Seasonall

seasoned pepper

1/4 cup flour

SAUCE INGREDIENTS:

1/2 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup lemon juice

2 tablespoons dry mustard salt and pepper 

1 bay leaf

2 teaspoons rosemary

2 cloves garlic

rind of 1/2 lemon

1 lemon, sliced

Remove all visible fat from lamb. Make 1,' slits all over leg of lamb and insert slices of garlic, lemon, and onion that have been cut into small pieces.

Brown lamb in canola oil in skillet. Remove and place on large piece of heavy duty foil in baking pan. Sprinkle lamb liberally with Seasonall and seasoned pepper.

To Make Sauce: Place all sauce ingredients in a pot and simmer for 10-20 minutes.

Pour 3/4 of sauce over lamb. Wrap tightly with foil and insert meat thermometer through foil. Roast at 350 degrees until done. Baste once or twice during cooking time with remaining sauce.

You may brown about 1/4 cup flour to thicken juices and sauce for a delicious gravy. Serves 4-6.

Eleanor Hughes

ROASTED RACK OF LAMB WITH ROASTED EGGPLANT PESTO 

MARINADE:

1 teaspoon thyme

2 teaspoons rosemary

1/2 teaspoon garlic

1 ounce adobo 

2 cups canola oil

3 ounces prepared mustard

1 medium lamb rack

bread crumbs

Mix all marinade ingredients. Pour into any container that will allow the lamb to sit bone up. Spoon marinade over meat part only. Place in the refrigerator for 2 hours. For more flavor, let marinate overnight. Remove meat from marinade and drain for 2 minutes.

Next sear the lamb in a saute pan (not a non-stick pan). Let the pan get extremely hot to properly sear the meat. Sear on all sides of rack. Cool for a few minutes.

Crust with bread crumbs. Roast in a preheated 350-degree oven for 12 minutes. Remove from oven. Let the rack rest for 5 minutes so the juices will keep locked into the meat.

ROASTED EGGPLANT PESTO

I eggplant

Kosher salt

3 ounces virgin olive oil

3 ounces canola oil

1 whole roasted garlic

4 ounces balsamic vinegar

2 ounces lemon juice (fresh)

salt and pepper to taste

1 teaspoon cumin 

2 sprigs fresh thyme leaves

Slice and peel eggplant. Sprinkle with Kosher salt and let sit for 10 minutes to prevent the bitter aftertaste. Brush with oil and roast in oven for 15 minutes (or until done) at 350 degrees. Roast garlic by slicing off the top, drizzling with olive oil, sprinkling with salt and baking in a 350-degree oven for 30 minutes. Remove from oven when soft and squeezes out.

Puree eggplant and garlic in blender or food processor.

Mix oil, vinegar, lemon juice, and seasonings and add to eggplant mixture.

Simmer for 10 minutes in a saucepan over medium heat. Serve with lamb. 2-3 servings.

Ashley Allen, Jr.

Someone's in the Kitchen

Jackson

LAMB CHOP HORS D'OEUVRES

4 small racks of lamb

lemon pepper

Slice racks of lamb into chops. There are usually 7 rib chops to a rack. Season lamb chops with lemon pepper on both sides. Broil under high heat for 3-5 minutes on each side, depending on degree of doneness you desire. Serve immediately. Makes 28 servings.

The lamb chops may be served on a platter with small dishes of mint jelly and Dijon Sauce for dipping.

DIJON SAUCE

1/2 cup plain yogurt

3 tablespoons Dijon mustard

1/4 cup mayonnaise

1 tablespoon chopped onion

2 tablespoons dill relish

2 teaspoons balsamic vinegar

Whisk together all ingredients. Serve at room temperature. Refrigerate sauce if not using immediately.

Mary Leigh Furrh

LAMB LOIN CHOPS WITH GARLIC-PROVENCALE SAUCE

(pictured on opening page)

SPICED OIL BLEND:

1 teaspoon rosemary, dry, crushed

1 teaspoon thyme, dry, crushed

1/2 teaspoon oregano, dry, crushed

1 teaspoon marjoram, dry, crushed

1/2 teaspoon black pepper, ground

3/4 teaspoon salt

6 tablespoons olive oil

2 lamb loin chops per person,

1 1/4" thick each

GARLIC-PROVENCALE SAUCE:

2 tablespoons olive oil

3 cloves garlic, crushed

1 cup dry sherry

1 tablespoon butter

2 tablespoons mint, fresh, chopped

Combine spiced oil ingredients in small bowl and coat chops with it.

Heat 2 tablespoons olive oil in frying pan and brown chops on both sides for 3-4 minutes.

Remove chops from pan and discard the fat. Add crushed garlic to the pan and saute quickly. Add sherry and simmer until reduced by half.

Add butter and chopped mint. Return chops to pan. Coat with sauce and serve. Serves 4-6.

Meat and Livestock Australia www.australian-lamb.com