Down Under 7
Dishes made with Australian grassfed beef & lamb
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 grassfed 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--all for a total cost of under $7.
Harissa & honey glazed Aussie grassfed beef with broccoli rabe and smashed sweet potato
Michael Poompan is the executive chef at the Ritz Carlton in Colorado who has a delicious and nutritious take on a classic steak-and-potatoes.
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Braised Lamb-Stuffed Eggplants
This husband and wife team partially peels and then brines the eggplants overnight. They’re par-cooked in a cast-iron pan, then stuffed with the rich, fragrant mixture of braised lamb, garlic confit, urfa chiles and lebanese 7-spice. (Yes, we’re drooling already) After baking through in a shallow bed of broth and crushed tomatoes, they’re ready for the finishing touch at pick up – a topping of feta bechamel and some breadcrumbs, then into the salamander or brick oven.
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Aussie lamb pita with harissa aioli
Renee lets the natural flavor of the lamb shine through with a simple rosemary and herb roast – or uses a similar leftover roast lamb preparation – and accents it with the rich heat of a harissa aioli on top of a fresh-baked pita. For balance, pickled shallots and bitter greens provide a nice clean finish.
Lamb Pita with Harissa Aioli, Pickled Shallot and Roasted Garlic, Bitter Micro Greens
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Aussie Sliced Steak with Jicama and Chipotle Honey Vinagrette
Chef Rena is always serving up something with class and style. We loved her heartfelt benefit dinner for the Aussie Bushfires, and now she’s got a couple of dishes coming up that are worthy of attention. This one’s a bit on the lighter side, aiming at a lunch crowd with fresh preparation, broad appeal and loads of flavor. Good onya Rena!
Aussie Sliced Steak with Jicama and Chipotle Honey Vinagrette
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Aussie Lamb Kleftico
Chef George Pagonis brines the lamb for 24 hours before rolling it into a cigar shape and baking to a golden brown. The final result is crispy, savory deliciousness in his Lamb Kleftico.
Aussie Lamb Kleftico with Greek Yogurt Sauce
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Espresso Rubbed Aussie Strip Steak with mixed seasonal veggies
Cooking with seasons, chef Rena Frost roasts sweet summer vegetables to pair with an espresso-rubbed Aussie grassfed stripsteak.
Espresso Rubbed Aussie Grassfed Strip Steak
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Aussie Ground Lamb and Mojo Taco
Citrus and garlic make up the mojo. The Australian ground lamb sets it apart. Chef Claudette Wilkins-Zepeda brings you a delicious and simple taco from her roots, with a twist using Aussie lamb.
Aussie Ground Lamb and Mojo Taco
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