We’re still dreaming about the #aussome Aussie lamb dishes at our event at Soso's NYC last month. Chefs Saba Duffy, Ashfer Biju and Olivier Desaintmartin outdid themselves with masterful dishes to showcase Aussie Lamb to New Yorkers hungry for them! Our mate Chef Sam Burke came all the way from Australia to take part. Below are a few of the highlights of what went down that night at Soso’s.
First cab off the rank - Chef Saba Duffy’s Date-Tamarind Lamb Ribs. The bite-sized beauties are braised in a housemade date reduction, with aromatics for days – orange, star anise, habanero chiles, and lots of ginger. Then for a quick service pickup, they get kissed with a sweet-spicy tamarind glaze and fired on the grill. Bravo, Chef! We hope these make the menu at Kush, opening soon in Boston!
Next up - a Seared Lamb Striploin with Red Pepper Pistou from Chef Ashfer Biju of the Baccarat Hotel. This man who knows luxury and elegance, and this dish is exemplary. Classic French touches from Dijon, Herbs de Provence and Espelette coat the roasted Aussie lamb loins, which find the ideal partners in fresh seasonal veg given depth from lamb jus, and a Spanish inflected red pepper pistou. Ooh la la! Chef's Aussie Grassfed Shortrib “Shikampuri” kebabs were also a hit. Master Chef Olivier deSaintmartin evoked the classic flavors of cassoulet in a fun, bite-sized and indulgent Mediterranean Aussie Lamb Croquette. A traditional Mediterranean braise was given to Aussie lamb shanks, and the reduced braising liquid becomes the sauce. Picked off the bone, the shanks are rough chopped, chilled and tossed with white beans before being rolled, double-breaded and fried. Yes please!
Finally, our lovely hosts at Soso’s, Chefs Luka Coyne and Paul Donnelly, came through with a couple of banger dishes as well. Luka’s lamb skewers had a lamb fat black pepper soy caramel, yuzu kosho, ramp emulsion and garlic crumb. Wow! Chef’s Paul’s wagyu striploin tataki shined with an accompaniment of horseradish ponzu, kelp oil and fried leeks for texture.