Aussie Beef & Lamb are partners with StarChefs, and we participate in some of their city-based Rising Stars events around the USA. We were recently with them in Houston and met a couple of chefs who did some #aussome dishes with our lamb. Even though lamb has been a mainstay in the independent/fine dining scene for a while, lamb on the menu is growing there too, and showing up in lots of new and interesting flavor combinations. What we saw in Houston from Chef Randy Evans of the HEB supermarket chain’s restaurants division and Chef Kaitlin Steets of Theodore Rex shows the range — from BBQ to tartare.
Chef Randy prepared an Oak-smoked Aussie Lamb Rib Chop with 5 Chile Adobo, Camote and Queso Fresco. It was Texas all over, no surprise coming from the Chef behind the True Texas BBQ concept that catapulted HEB’s restaurants as the Best BBQ Chain in Texas!
“The lamb was a breeze to work with coming in frenched and ready to cook. I seasoned simply with salt and pepper to allow the slow smoking over post-oak to provide balance to the lamb. Knowing lamb can stand up to robust flavor profiles, I thought a rich adobo with balanced spice would be a nice pairing. The camote (sweet potato puree) brought a nice textural contrast and richness from the added butter. I used the queso fresco to provide a pop of natural salt similar to a sprinkling of Maldon salt.”
Nice one Chef!
Chef Kaitlin presented Smoked Aussie Lamb Tartare with Gypsy Peppers, Preserved Celtuce and Green Tomatoes with Cured Egg Yolk. Read up on what the heck celtuce is, and then get Kaitlin’s take on the dish:
“The dish was originally on our menu last year when one of the local farms harvested a TON of celtuce. It has a really interesting crisp, slightly bitter and toasty flavor to it. We had so much, we compressed it in vinegar to extend the shelf life. We used it with beef before, but I’m so glad I got to try it with Aussie lamb. It’s a fantastic pairing and a treat to work with. I think the deeper, yet mild flavor of Aussie lamb gave the dish an added dimension that it didn't have previously.”
Good onya Chef!