In this series for the Upper Cut, we’re shining a spotlight on some #Aussome dishes that chefs are cooking up around the country with Aussie Beef & Lamb. These chefs are featuring high-quality, sustainable and grass-fed proteins in a wide array of forms, well beyond the standard steaks and chops that used to be their main home on the menu. It’s about meeting modern diners where they are, and making full use of the cuts, cooking techniques and cuisines in the chef’s toolkit. Though all very different, you’ll see a common thread of affordability, dynamite presentation, bold flavor and – of course – deliciousness, all at a food cost designed to be profitable.
The dish: Lamb Kleftico
The cut: Aussie Lamb Shoulder
Where it fits on the menu: Small plate, sharable app
Estimated Food Cost*: $6.25
Estimated Food Cost %: 30%
The Chef: George Pagonis, Anassa Taverna, NYC
We are loving what our mate George is doing at his new spot in Queens, NY, Anassa Taverna. It’s the familiar flavors of the easygoing Greek restaurants you might have grown up with, but with a more refined presentation and style. Kind of like George himself! And Chef has always had a way with lamb, definitely evident in this dish, the Kleftico.
“This traditional Greek dish takes advantage of the clean, natural flavor of slow-cooked Aussie lamb. It’s also a great way to use leftover roasted lamb, stretching the food cost even further. I add a bit of feta for saltiness, and enhance it with melting kefalograviera, which is like a Greek gruyére.”
Chef George tells us that Kleftiko (Kleftos) means “thief” in Greek, and it is said during Ottoman rule that the Greeks would steal lambs from the Turks and cook them in underground ovens so they wouldn’t be caught. In a way, by using leftover roasted lamb, you’re “stealing” some food cost here, too. Saving money should always be this delicious!
In this series for the Upper Cut, we’re shining a spotlight on some #Aussome dishes chefs are cooking up around the country with Aussie Beef & Lamb. These chefs are featuring high-quality, sustainable and grass-fed proteins in a wide array of different forms, well beyond the standard steaks and chops that used to be their main home on the menu. It’s about meeting modern diners where they are, and making full use of the cuts, cooking techniques and cuisines in the chef’s toolkit. Though all very different, you’ll see a common thread of affordability, dynamite presentation, bold flavor and – of course – deliciousness, all at a food cost designed to be profitable.