We keep a pretty close eye on lamb on the menu here in the US; you yanks are still a good bit behind us Aussies for lamb consumption — only about a pound per capita/year vs. about 20lbs for your average Aussie! But you’re moving in the right direction — 10% more Americans are trying lamb every year, which is a good thing. In no small part that’s because lamb is showing up in more casual, familiar and affordable dishes. Think sandwiches, pastas and bowls. Here are a few examples:
Hidden inside your favorite Nordstrom’s are some top-notch eateries headed up by our mate Chef Keith Brunell. This month they’re cooking up Ricotta Gnocchi with Aussie Lamb Ragu at 31 Bazille locations.
They’re doing a classic lamb tagine, slow braised with almonds and harissa. With proceeds going to Australia bushfire relief, everyone wins!
We can’t do a roundup without including something from our mate Chef Aaron Brooks. In addition to his always-popular lamb burger with romesco and whipped feta, he’s got lamb meatballs on the app menu, done up with black olive, tomato and parsley tonnato sauce. Yum!
In LA circles, Philippe’s is legendary for their classic French dip sandwiches. Now you can get one of these beauties made with lamb and delivered!
