Master butcher Doug Piper flew in from Australia to demonstrate butchering techniques. The ease in which he cut the lamb was impressive – it was like a hot knife through butter. Owner of Tremont 647, Andy Husbands, talked about knives – how everyone thinks you need expensive knives – Shun being a popular choice, but really, all you need is a super sharp knife.

Sharp knife indeed, Doug wore a protective glove on one hand while he showed the different cuts of meat. Generally speaking, I have to admit that I am not a huge fan of lamb. But Australian lamb is 100% free range and pasture raised – who knew that these vegetarian lambs could taste so delicious! The meat is lean, tender and has tons of nutrients.

The amuse was Aussie Lamb Pastrami: Rye toast, mustard and Brussels Sprouts krout. A really delicious dish – a spin on comfort food.

We had a choice of entree: I picked Andy’s Huevos Rancheros: Braised Aussie lamb de Birria style, fried eggs, beans, rice, three salsas and tortilla. I couldn’t get enough of this dish – so many bold flavors, it was delicious.

One of the other choices was the croissant breakfast sammy: House made maple Aussie lamb sausage, American cheese, fried egg, roasted garlic herb pistou and hash browns.

Here’s a great recipe from Chef Andy Husbands for Lamb t-bones with mint pistou:

Ingredients:

• 8 – 1″ thick Australian lamb t-bones

Marinade:

• 1/4 cup olive oil
• Juice and grated zest of 1 lemon
• 1/4 cup roughly chopped parsley leaves
• 2 garlic cloves, roughly chopped
• 1 sprig rosemary leaves, chopped
• kosher salt to taste
• black pepper to taste

Mint pistou:

• 1 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped
• 1 garlic clove, chopped
• 1/2 teaspoon red pepper flakes
• 1/2 cup olive oil
• kosher salt to taste
• black pepper to taste

Method:

Place the olive oil, lemon juice and zest, parsley, garlic and rosemary in a food processor and puree until smooth. Stir in salt and pepper to taste. The marinade should be a little salty and peppery.

Rub the lamb with the marinade. Cover and refrigerate for at least 1 hour or up to 8 hours. Remove the meat from the refrigerator 30 minutes before you want to grill.

Turn your grill to high and cook chops to desired doneness.

For the mint pistou:

Place all ingerdients in a food processor or blender. Turn the motor on and slowly drizzle oil until you have a smooth, pourable paste. Transfer for a bowl and season with salt and pepper. Cover and refrigerate until ready to use.

To serve:

Top chops with mint pistou and serve.

For more information on Australian lamb: www.australian-lamb.com and check out the hashtag #springaussielamb

Disclaimer: I was invited to be a guest at the Aussie Lamb demo. They provided me with a complimentary meal, all opinions are my own.

Tremont 647

647 Tremont Street, South End

http://tremont647.com/

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