Australian Lamb is an ideal part of a well-balanced diet—and we recently had a chance to discuss this in a most fitting place: on Lifetime’s The Balancing Act, a popular morning show focused on living a healthy, balanced lifestyle.
“Lamb is a popular dish at restaurants, but not a staple in my at-home menu,” says host Kristy Villa, at the start of the show. Then, the truth really comes out: she has never tried Australian Lamb. “Honestly, it just looks too difficult to make.”
Freeze!
Studies show that lamb is a popular restaurant dish, but many people perceive it as being too challenging to cook at home. Studies also show that most people who try Australian Lamb really like it.
Naturally, we smelled a challenge. Enter Chef Stephen and an arsenal of lamb dishes, designed to help Kristy see the light.
Will Kristy like lamb once she tries it? Watch this video to find out or (spoiler alert!) keep reading, for the highlights.
Australian Lamb 10
Kristy’s perception is a familiar one. While Americans eat nearly 100 pounds of beef per year, we only eat about one pound of lamb. And usually, only at restaurants or on special occasions. In reality, lamb is easy to prepare and enjoy at home any day of the week. “If you can cook beef or chicken, you can cook lamb,” says Chef Stephen. Not to mention lamb is a fantastic-tasting staple of a balanced diet. It’s packed with protein, vitamins and minerals.
Supporting Evidence
To convince Kristy and The Balancing Act viewers that Australian Lamb is well worth their time, Chef builds his case with a vibrant array of dishes. First up: the classic rack of lamb. One reason why it appeals: its impressive, restaurant-style presentation is achievable with next to no effort required. “It comes like that,” Chef tells Kristy, suggesting Frenched rack (with the bone denuded of fat) and mentioning another perk: “if it’s Australian, you’re going to get a good cut.” All you’ll need to do is cook your rack and slice it into chops.
Then, on to exhibit B: The Great Australian Lamb Burger. Chef’s take: “Ground lamb is a fantastic meat for burgers because it’s a little leaner than beef and takes on other flavors very well.” As you’ll see, a lamb burger is best enjoyed in true Aussie fashion: with a fried egg and some pickled beets.
The Coup de Grâce: Leg of Lamb
While Kristy mentions she’d be willing to try the lamb burger and seems impressed by the next dish, a zesty Moroccan-spiced lamb leg, she still hasn’t picked up a fork, or witnessed just how easy Australian Lamb is to prepare.
Time for the game-changing recipe: Butterflied Leg of Lamb with Brazilian Chimichurri
As Chef instructs, this recipe is made for a boneless leg of lamb. If you’re preparing it, you’ll want to make some cuts in the leg to get the meat to lie flat, for even cooking. And, because Australian Lamb has never been frozen, you can easily freeze the other half for another meal. Cook your butterflied leg to medium rare with the fat side up, so the fat melts through the meat, making it juicy and tender.
The Verdict
Chef removes the meat from the oven and adds a splash of Chimichurri, a spicy Argentinean herb, oil and vinegar sauce. Then, the moment of truth. Kristy takes her first bite. There’s a Face. And then: a big smile. Survey says: “Scrumptious! Qué rico! This is so good.”