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Aussie Meat Trends

Aussie lamb in Cajun country

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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!

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