hypotheticlee speaking

image courtesy of http://www.flags.net

Australia used to be England’s penal colony. Now that the one fact everyone knows about Australia is out of the way, let us proceed. They were actually discovered by the Dutch in 1606, but Captain Cook was the first to make contact with the eastern coastline in 1770, which is when the British claimed it. They became a dominion in 1901 which left England with nominal authority but really meant that they governed themselves. Following their involvement in World War I, a sense of national identity began to solidify.

A recent hot button issue (that it seems Americans feel like they have the monopoly on) is that of immigration. It has become more and more difficult to secure visas and ultimately relocate to this large island country. As it does to the past policies of the U.S., this runs counter to Australian history as well. The national anthem even contains the lyrics, “For those who’ve come across the seas, we’ve boundless plains to share, with courage let us all combine to advance Australia fair”. I imagine we would also have significant confliction if the Star-Spangled Banner contained a passage regarding opening our borders. The fact that this topic is so heatedly debated, and so many want to live there, just indicates the opportunities and high quality of life Australia has to offer.

Their cuisine has a heavy influence of fowl as well as coastal seafood. With their nearly endless grazing fields however, lamb is truly the culinary gem. Australia produces the second highest amount of lamb by any country in the world, and more than their neighbor New Zealand who is known for it. With the Ohio State Fair recently open, there was an abundance of lamb to be had so it was a logical choice. I went with a simple recipe from Meat & Livestock Australia themselves.

A nice sugary marinade allowed the lamb to caramelize deliciously. Grilling would also be a good way to cook the meat, but I did mine on the stove in a very hot pan. The sweet was offset by the sour from honey mustard, Worcestershire, and lemon juice. I was surprised when the side dish of rosemary carrots almost stole the show from the main course. The slight acidity of the carrot glaze again played nicely off of the lip-smacking lamb. Sometimes I play it loose with certain spice or herbs based on what I have, which I am not always proud of. However, this is one case where fresh rosemary was absolutely necessary, no compromises. There is nothing that could have made this dish faster to prepare or tastier to eat.

Next we do some country math: Australia – al = Austria.

Caramelized Lamb with Grilled Rosemary Carrots

Serves: 4

Marinade Ingredients

4 Servings of Lamb

1 tablespoon olive oil
1 tablespoon Worcestershire sauce (or red wine vinegar)
2 tablespoons dark brown sugar
2 teaspoons honey mustard
1 tablespoon lemon juice

Carrots Ingredients

1 bunch baby carrots, trimmed and peeled, leaving ½ inch of stalks
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons fresh rosemary, finely chopped
Salt and pepper, to taste

Directions:

Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refrigerate for at least 30 minutes for flavors to infuse.

Drain excess marinade and cook lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.

To prepare the carrots, place all ingredients in plastic bag and toss. Saute until carrots are cooked or wrap in foil and place on the grill, turning pouch occasionally until carrots are cooked as desired.