Jun 29

A North African comfort-food with Australian Lamb is at home at the Unconventional Diner

Innovation is back, with special and limited-time items leading the way for restaurants to lure in patrons new and existing. Upping the game with pasture-raised proteins like Australian Lamb adds instant appeal and differentiation. And since Australia is the #1 source of quality lamb in the US, it’s readily available in your market, too. 

The Place 

The Unconventional Diner (Washington, DC) – a decidedly modern take on the classic American diner, with innovation and global flavors from Chef David Deschaies.  

Chef David Deschaies and Olivier

The Dish 

Moroccan-Spiced Australian Lamb Shank cooked in 36-hour sous vide 

Bringing a classic shareable entrée from North Africa to US diners ready for something new in a cold-weather season.  


Why it works 

Cooking the Aussie lamb shank sous vide for 36 hours allows for consistent perfection, and a quick delivery to the table – or home. It also allows the flavors to meld together for maximum effect. Lamb and Moroccan flavors are a natural match, each complementing and enhancing the other. Surrounded by a tomato-pomegranate molasses sauce with earthy veggies like cauliflower and carrots, and brightness from a sumac-red onion salad with pomegranate arils and fresh herbs, it’s balanced with layer upon layer of flavor.  


From the Chef: 

“I love everything about the Australian lamb – first and foremost the quality and flavor, and that I can get it all year round. The price point is a great fit for a diner concept like ours. I can offer this delicious, highly flavorful dish at a value price-point, and have guests come back every week.”

Chef David Deshaies, The Unconventional Diner

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