Chef Aaron Brooks of Miami’s Four Seasons Hotel and EDGE Steak + Bar has long been one of our biggest advocates, so it only made sense that he’d be one of the first cabs off the rank to sign up as an official Aussie Lambassador. Here’s a quick Q&A so you can get to know him too.
Lambassador and Chef Aaron Brooks, EDGE Steak + Bar Miami
What do you like about Aussie lamb?
I can’t imagine a menu without it! Not only is it a nod to where I’m from, but the quality we get here in the US is top-notch. The wet aging en route is part of it, but it’s just such a pure, clean, consistent product. It’s milder than people expect when they think of lamb, and so sweet and tender. We can make anyone a lamb fan…except maybe the vegans.
Pre-pandemic, you had an opportunity to go back to Australia for a closer look at Aussie beef and lamb production. Any lasting impressions from that trip?
“One of the things that made the biggest impression on me has been being on farm, standing out in these pastures and seeing the animals just roaming around. They’re in a place where they were meant to be. They’re in nature, in fields, eating and grazing, doing what they do naturally. It had a massive impact on me, and made me proud to serve Aussie lamb (and beef) at my restaurant."
How do you use lamb on the menu at EDGE Steak + Bar?
“I like to combine more than one cut of lamb on the plate,” said chef Aaron. “Not only do I get better utilization that way, but it makes for a more varied and interesting eating experience for the diner. Our housemade charcuterie often includes Aussie lamb, from a merguez sausage to a lamb ham. It all helps get people to see the dish as a good value, and to try something new.
How do guests respond to lamb on the menu?
"We’ve actually become known in Miami as a place to go for lamb! I’ve found a few strategies that work best for getting guests to order less familiar proteins like lamb. Pairing it with a sexy item like a grain salad never hurts. Or using lamb in housemade pastas, risottos, or (here in Miami) empanadas instantly makes it familiar and comfortable, and an easy order.”
Two of our faves from the menu at EDGE: Aussie Lamb Chops and Aussie Lamb Skewers with Roasted Beets and Radish Salad.
Keep up the good work, Brooksy! Cheers Mate!