The kind folks at True Aussie Lamb together with Liquid Art House Chef Rachel Klein recently had us in for a demonstration in lamb breakdown and preparation, plus a five course lunch.
The master Australian butcher broke down an entire lamb in front of us, demonstrating the basic to the more sophisticated cuts; using the entire animal with minimal waste. He was extremely skilled with the knives and carving tools and passionate about his craft, which made this fascinating to watch.
I have always enjoyed lamb so it was interesting to learn about why lamb meat from down under is so special. Australian lamb is all-natural, pasture raised, grass fed and free of artificial additives. The products respect the environment and are produced to high standards. We learned that lamb is an excellent source of lean protein, plus vitamin B12, iron and omega-3. It has a fresh, mild flavor that lends itself to a variety of ingredients.
We left with a vacuum sealed rack of lamb as a parting gift, turns out it is exceptionally easy to roast. I prepared mine with olive oil, salt and pepper - into the oven for 10 minutes, then a coating of Dijon mustard with a topping of pecan, parsley, garlic and orange zest, back into the oven for 15 more minutes. I served it with a side of couscous and a cucumber tomato salad. Yum! But I digress, back to lunch....
I have always enjoyed lamb so it was interesting to learn about why lamb meat from down under is so special. Australian lamb is all-natural, pasture raised, grass fed and free of artificial additives. The products respect the environment and are produced to high standards. We learned that lamb is an excellent source of lean protein, plus vitamin B12, iron and omega-3. It has a fresh, mild flavor that lends itself to a variety of ingredients.
We left with a vacuum sealed rack of lamb as a parting gift, turns out it is exceptionally easy to roast. I prepared mine with olive oil, salt and pepper - into the oven for 10 minutes, then a coating of Dijon mustard with a topping of pecan, parsley, garlic and orange zest, back into the oven for 15 more minutes. I served it with a side of couscous and a cucumber tomato salad. Yum! But I digress, back to lunch....
I was excited to dine at Liquid
Art House. Situated where the Back Bay meets Bay Village on Arlington Street, a bright white marble space with tall ceilings and molded columns is the canvas for a rotating art gallery. Showcasing unique work from colorful abstract paintings to funky glass chandeliers and thoughtful sculptures where everything is for sale - apparently that purple chandelier over the bar has a price tag of $90k.
Our lunch today was refined and elegant, every course truly showcased the versatility and deliciousness of lamb.
Australian Lamb Shoulder Taco | mint relish and ricotta salata
Spiced Australian Lamb Skewers | raita, house made pita crisp and herbs
Boneless Eye of Australian Loin | skordalia, forum vinegar, broccoli rabe, pickled strawberries, Korean chili and goat's milk feta
Rack of Australian Lamb | roasted grapes, green olive jam, potato puree, mint and Parmesan
milk chocolate caramel mousse | crème Chantilly, dark cocoa sauce and candied hazelnuts
100 Arlington St.
Boston, MA 02116
*this meal was complimentary, all opinions are my own*
Ummm wow. that looks amazing!!! I just had lamb stew the other night and it was fantastic. what a cool event to get to go to, although after a 5 course luncheon I'd surely need a nap ;)
ReplyDeletethis place looks gorgeous!! and i've never wanted red meat more than i do right now.
ReplyDeleteWow! This looks incredible. How did you ever go back to work?
ReplyDelete