Spring is upon us and the season of renewal is bringing fresh ingredients and new flavors back to menus and home kitchens alike. This spring, up the flavor and nutritional value of your meals with one of the most popular foods from Down Under – Australian lamb. A longtime staple of Aussie diets, sustainable, 100% free-range and pasture-raised Australian lamb has been rapidly gaining popularity in the American household and quickly becoming the star ingredient for spring. Whether it’s lamb chops, braised lamb shanks or seasoned lamb kabobs, naturally lean, tender and nutrient-rich Australian lamb provides a perfect balance of flavor and nutrition; convenient and versatile when quick-cooking is in order. Packing two times as much iron than chicken and pork and six times more iron than fish, Aussie lamb reigns supreme as spring’s key ingredient for health-conscious consumers and home chefs not willing to compromise on taste.
As news about beef prices and tight supplies dominate the headlines, Australian lamb is readily available locally at most major food retailers including Publix, Costco and Winn-Dixie. Australian lamb translates easily into any language and cuisine, from the Americas, the Mediterranean, Asia and the Middle East, among others. Delicious recipes for the at-home chefs wanting to fix up a quick yet savory meal include showstoppers like Brazilian style butterflied leg of lamb, marinated in dry wine and herbs and topped with freshly chopped chimichurri. For a simpler, more traditional flavor, loin chops with a Mediterranean stuffing of pine nuts and Parmesan cheese harmoniously blend with a side of rosemary spiked tomatoes. At-home chefs can even serve up a staple in the Australian diet – the Great Aussie Burger. At just a 15-minute cooking time, a lamb patty is an innovative and healthy spin on the classic American staple. To access these recipes and many more using Australian lamb, visit www.australian-lamb.com/lamb/recipes.
To celebrate Miami’s spring season and all things Australian lamb, Aussie native chef Aaron Brooks of EDGE Steak & Bar at Four Seasons Hotel Miami has been branded Miami “Lambassador.” Growing up down under, lamb became an essential part of the chef’s diet, so serving it in his restaurant and at home was a no brainer. “Diners in Miami are in for a treat this spring. It’s lamb season and I want to show Miami home chefs how to prepare a delicious and easy meal utilizing a healthy protein option,” adds Chef Brooks. For Aussie Lamb Spring Fling, he has created recipes that are loaded with flavor, including Korean BBQ lamb T-bone chops and Lamb braised with chipotle and spices.
For more information about Australian Lamb, visit http://australian-lamb.com/Lamb/
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