This month’s “Good Onya” goes to our new mate Chef Dom Crisp of The Independence in Los Angeles. We’re looking forward to working with him this fall for LA Chef Con, and in the meantime, totally love what he’s up to while the restaurant is closed. He’s been delivering delicious meals to his local hospital ICU once a week, and a bit ago it was these amazing over golden polenta. They’re ridgy-didge rustic comfort food, with a touch of class. Well earned, ICU crew, and well-done chef!
We love this dish for so many reasons – and yes, the Aussie lamb is one of them – one of which is the creative use for those parmesan rinds, giving their all right to the end!
“I am inspired by other chefs with ingenuity to turn food waste into flavor. The marriage of the aged Parmesan rind to the lamb braise in this recipe is a testament to that,” Says Chef Crisp. “The rind in the braise balances the lamb’s earthy minerality and adds another layer of richness and umami that is fun for the tongue.”
It’s a great concept for volume foodservice, made ahead in prep and easily reheated for service. It’s gorgeous over Dom’s “smoother than Fonzie” polenta, but you could also put this lamb on a pizza, a pasta dish, a sandwich…a hash for brekkie…parmesan-braised Aussie lamb all day! Lastly, as the frontline crew learned, it’s brilliant as a takeaway dish, too.
Good onya Chef!