True Aussie Lamb @ Tremont 647 |South End Boston, MA | Lamb Rack Recipe

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Today we were invited to an event hosted by True Aussie Lamb, promoting awareness for Australian lamb in the USA. Master Butcher Doug Piper was flown in from Australia to demonstrate various lamb butchering techniques. The event was hosted at Tremont 647, “Australian lamb is 100% free-range and pasture-raised. It is naturally lean, tender and nutrient rich.” Since we’re both huge fans of mutton of all types, especially on a skewer and placed over charcoal! here here here and most recently here

Boston is still in a middle of a snow storm, but we braved the storm to eat some delicious lamb!

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Tremont 647 was buzzing with activity. It looks like people didn’t let the snow stop them from eating brunch!

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From left to right, Adam, Andy Husbands Chef/Owner of Tremont 647, and Master Butcher Doug Piper

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Tremont 647 provided some of their pastries…

Sticky Buns

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Muffins

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Our victim

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Doug putting on his protective glove

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Doug Piper showing us how to properly butcher a lamb.

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here’s a short video

The end product

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Amuse:

Amuse Lamb Pastrami Rye toast, Mustard, Brussels Sprouts Krout

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Andy’s Huevos Rancheros Braised Aussie Lamb de Birria style, fried eggs, beans and rice, three salsas, & tortilla

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Croissant Breakfast Sammy House-made maple Aussie Lamb sausage, American cheese, fried egg, roasted garlic-herb pistou, & hash browns

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as a souvenir, we got a rack of lamb from aussie lamb to take home.

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my favorite ways to eat lamb are either slice the lamb really thin and eat hot pot with it or cook it with a lot of cumin. in this case, we marinated the lamb and pan-fried it.

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for the marinade, i used (from left to right): sake, oil, black pepper, salt, A LOT OF CUMIN, red pepper, maple syrup (honey), garlic salt. you can substitute or add any of your favorite spices or sauces, but cumin, alcohol, oil, and salt are the key. cumin and alcohol can really get rid of the gaminess of the lamb.

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poke the lamb with a knife so the marinade can get inside of the meat. marinate for an hour or two in the fridge, or even overnight if you’d like.

when they are ready to cook, heat oil in a pan til it gets really really hot then throw in the lamb racks.
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cook each side 3-4 mins depending how well you would like the lamb to be done. i rarely fry anything, but when i do, i want some potatoes wedges too 🙂
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if pan frying is too unhealthy if you, you can bake it in the oven too.
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10 mins later, lamb is ready to eat.
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you can sprinkle more cumin and red peppers if you’d like. super juicy, cumin-y, delicious.
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we also received a book from the event: from cuts to cuisine. A detailed guide book of the different cuts of lamb with recipes for each cut.
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maybe ill try some of the recipes soon!
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aussie lamb is widely available here in Eastern New England – in many different cuts from a lamb leg to chops. for more information about Australian Lamb, visit http://australian-lamb.com/Lamb/

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