blogImage
< Back

Aussie Meat Trends

Aussie lamb in Cajun country

 Permanent link
cajun lamb chopsWe’ve been glued to Chef Will Staten’s Instagram and Chef's Roll pages lately, as he’s been cooking up our Aussie grassfed beef and lamb in a boatload of delicious ways. From Indian Red Curry Marinated Rack of Lamb, with a creamy Raita sauce, charred cocktail onions, and curry masala roasted potatoes, to Mediterranean Spiced Lamb Shawarma with locally grown romaine lettuce, tomatoes, fresh, chopped chunky tzatziki sauce and garlic infused feta cheese. But it was his signature Cajun preparations that really had us going, like these Cajun Seared Lamb Chops using Slap Ya Mama seasoning with four-cheese grits, roasted garlic and a honey, Worcestershire and Sriracha pan sauce.

“I’ll often test concepts on my girlfriend, who’s not necessarily the most adventurous eater. She’s not usually a lamb fan, but these disappeared so fast I had to make a second batch so I could eat! I marinate the lamb overnight in Slap Ya Mama, and a Worcestershire and hot sauce marinade. Pull them out and pat dry, sprinkle a little more seasoning, and sear in a little EVOO, then let them rest. The grits are yellow stone ground grits cooked in chicken stock, beer and milk, with butter and heavy cream and my cheeses (Gouda, sharp white cheddar, Parmesan and shredded mozzarella). The Aussie lamb is fork-tender, lean and peppery-spicy, so the richness is a nice counterpoint. For the pan sauce, I deglaze with chicken stock and whisk in Worcestershire, Orange Blossom Honey and Sriracha, and mount it with a little butter. So simple, and so good.”

We’re in! You bring the food, we’ll meet you at the bar with some cold stubbies. See you in Vegas, Chef!

Ingredients that love our lamb: Cajun flavors

 Permanent link
cajun marinated grassfed steakHaving a chat with our new mate Chef Will “Dubs” Staten made us wise to a lot of things about his favorite Cajun cuisine. For starters, did you know the classic “blackened” fish is supposed to be black from the pepper, not charred black? Or that Cajun is not the same as creole? While creole cooking is emblematic of the city of New Orleans (shout out to you NOLA!), true Cajun cooking hails from the rural areas of southwest Louisiana, and is “poor man’s food.” Cajuns were descendants of French-Canadian settlers, living off the land without access to fancy ingredients or kitchens, so there are a lot of one-pot meals, and proteins from duck to pigeon or lamb. Aside from the ducks and pigeons part, that sounds like rural Australia to us, mate! They’d use oil or lard, not butter, and always the “trinity” of onion, celery and green pepper.

As Chef Staten attests, the flavor profiles of classic dishes like jambalaya and gumbo are fantastic with lamb. The classic Cajun spice mix (Will recommends Slap Ya Mama) of paprika, a little bit of cayenne with heavy doses of black and white pepper does Aussie lamb up right. A quick squizz* at Chef Staten’s instagram and you’ll see what we mean: Cajun marinated and seared Aussie grassfed steak, Cajun seared lamb chops with four-cheese grits and a honey-Sriracha pan sauce. More on those lamb chops here, including the recipe…

*Aussie slang for “a look”