With Thanksgiving less than three weeks away, it is time to start planning your holiday menus and firming up entertaining plans.  This year in addition to the traditional turkey and all the fixins, why not consider Aussie Lamb for post-turkey, a holiday dinner party, Christmas Dinner and even as a New Years main dish. 

Miami “Lambassadors” Chef Conor Hanlon of The Dutch and Aussie Chef Aaron Brooks of EDGE Steak & Bar have created perfect holiday recipes highlighting Aussie lamb, which is raised with the highest ethical standards and packs more iron than chicken, pork and fish.

Chef Hanlon has shared with us two hearty and flavorful dishes (see recipes below), The Australian Lamb Bolognese, and a BBQ Harissa Lamb Shoulder with Grilled Pita and Minted Raita as perfect dishes for holiday entertaining. 

If stepping into the kitchen this holiday is not your thing, Chef Hanlon will host a special Winter Wonderlamb dinner at The Dutch Miami on Thursday, November 13, 2014 at 7 pm. Priced at $45 per person, the strolling dinner party, complete with live action stations, will feature a cavalcade of guest chefs, each debuting lamb dishes from their new winter menus. Guest chefs include Aaron Brooks, of EDGE Steak as well as Jacob Anaya of OTC, Josh Elliott of L'echon Brasserie.

The Dutch Miami

2201 Collins Ave, Miami Beach, FL 33139

(305) 938-3111

 

Australian Lamb Bolognese

Recipe Courtesy of Chef Conor Hanlon, The Dutch Miami

 Makes 6 servings

INGREDIENTS:

1½ pounds ground Australian lamb

¼ cup olive oil

½ cup carrot, finely diced
½ cup onion, finely diced
½ cup celery, finely diced

1 tablespoon tomato paste
1½ cups red wine
1 (28 oz.) can San Marzano tomatoes
2 bay leaves
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground fennel seeds
¼ teaspoon chili flakes
1 sprig fresh rosemary

3 cups water
Salt & Pepper to taste

1lb. of your favorite cooked pasta

METHOD:

In a large pot over high heat, warm olive oil. Brown the lamb, crumbling it apart and stirring it to avoid burning. Remove meat from the pot with a slotted spoon, reserving the lamb fat, and set aside.

Add carrots, celery, and onion to the pot and reduce the heat to medium; cook for about 5 minutes or until vegetables are tender. Stir in tomato paste. Add wine and let it reduce by half, then add meat back to the pot.

Stir in the canned tomatoes, 3 cups water, bay leaves, cumin, coriander, fennel, chili flakes, and rosemary. Bring the mixture to a boil. Reduce heat to maintain a slow and steady simmer for 1-2 hours, until the vegetables are tender and the sauce has thickened. Adjust seasoning as needed with salt and pepper.

Serve the lamb Bolognese with your choice of pasta. A broad fresh noodle like tagliatelle or a firm dry shape like rigatoni or penne rigate work well.

BBQ Harissa Lamb Shoulder with Grilled Pita and Minted Raita

Recipe Courtesy of Chef Conor Hanlon, The Dutch Miami

Makes 6 servings

INGREDIENTS:

1½ pounds ground Australian lamb

¼ cup olive oil

½ cup carrot, finely diced

½ cup onion, finely diced

½ cup celery, finely diced

1 tablespoon tomato paste

1½ cups red wine

1 (28 oz.) can San Marzano tomatoes

2 bay leaves

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground fennel seeds

¼ teaspoon chili flakes

1 sprig fresh rosemary

3 cups water

Salt & Pepper to taste

1lb. of your favorite cooked pasta

METHOD:

In a large pot over high heat, warm olive oil. Brown the lamb, crumbling it apart and stirring it to avoid burning. Remove meat from the pot with a slotted spoon, reserving the lamb fat, and set aside. Add carrots, celery, and onion to the pot and reduce the heat to medium; cook for about 5 minutes or until vegetables are tender. Stir in tomato paste. Add wine and let it reduce by half, then add meat back to the pot.Stir in the canned tomatoes, 3 cups water, bay leaves, cumin, coriander, fennel, chili flakes, and rosemary. Bring the mixture to a boil. Reduce heat to maintain a slow and steady simmer for 1-2 hours, until the vegetables are tender and the sauce has thickened. Adjust seasoning as needed with salt and pepper.Serve the lamb Bolognese with your choice of pasta. A broad fresh noodle like tagliatelle or a firm dry shape like rigatoni or penne rigate work well.

BBQ Harissa Lamb Shoulder with Grilled Pita and Minted Raita

Recipe Courtesy of Chef Conor Hanlon, The Dutch, Miami

 Makes 8-10 servings

INGREDIENTS:

MEAT:1 boneless Australian lamb shoulder (roughly 3½ pounds)

RUB: 5 tablespoons kosher salt, 2 tablespoons packed brown sugar, 1 tablespoon black pepper, 2 teaspoons toasted and ground cumin, 2 teaspoons toasted and ground coriander, 1½ teaspoons harissa paste, 1 tablespoon molasses

BRAISE:

2 tablespoons olive oil

1 large carrot

1 Spanish onion

1 stalk celery

8 cloves garlic, halved

¼ cup tomato paste

5 quarts water

RAITA: 1 cup plain Greek yogurt

3 tablespoons extra-virgin olive oil

1 teaspoons salt

1 teaspoon ground black pepper

1 English cucumber, peeled and diced

1 bunch fresh mint, roughly chopped

1 teaspoon fresh lemon juice

 8-10 pita loaves, halved

METHOD:

Rub: Mix dry spices, salt and sugar. Add molasses and harissa paste. Rub mixture over the lamb shoulder, covering the entire shoulder. Marinate in the refrigerator for 12 to 24 hours.

Braise: Preheat oven to 275°F. Place a large ovenproof pot or roasting pan over high heat and warm olive oil. Sear lamb shoulder on all sides. Remove lamb from heat and set aside. Add celery, carrot, onion and garlic, and sauté until golden brown. Add tomato paste and return lamb to the pot. Pour in 5 quarts water, cover with aluminum foil, and place pot in the oven for 3½ hours, or until lamb is tender.

Meanwhile, make the raita: In a medium bowl, mix all of the ingredients together. Cover and refrigerate until needed.

 Remove lamb from the braising liquid and reserve; let the meat cool for 10 to 20 minutes or until it is cool to the touch. When cool, shred lamb and set aside.

Reduce the braising liquid on medium-high heat (do not skim off the rendered lamb fat; it will act as a thickener later on). Let the liquid simmer until reduced by half. Place the braising liquid and veggie solids in a blender. Puree until smooth. This will serve as your BBQ sauce. Mix sauce with shredded lamb.To Serve: Grill or toast pita bread and stuff halves with warm pulled BBQ lamb. Top with minted raita and enjoy.