The document discusses a program by Australian lamb to promote lamb dishes created by innovative American chefs. It profiles 9 chefs who developed small plate lamb recipes. The chefs are using Australian lamb in dishes like lamb sliders, taquitos, carpaccio, and sausages to attract younger, health-conscious diners seeking unique flavors in smaller portions. The program highlights how chefs are adapting lamb to fit trends like small plates, global fusion cuisine, and all-natural healthy options.

1. HOT TRENDS
COOL CHEFS
America’s brightest culinary stars put a NEW TWIST on Australian Lamb

2. InTrodUCTIon
American consumers now spend more than half of their food dollars on
meals and snacks at foodservice facilities. With this in mind, Australian
lamb developed a program to demonstrate the opportunity for foodser-
vice operators to diversify the application of lamb on their menus.
We conducted a national search and identified nine chefs who were doing innovative things
with their menus, wine lists and restaurant concept and asked them to contribute their
favorite Australian lamb bar food, appetizer or lunch menu recipe. this booklet is the result.
AustrAliAn lAmb And course wines by the glass; in some Armed with this knowledge,
the trend to smAll plAtes cases with up to 100 selections we reviewed research on the
from which to choose. These two needs and aspirations of the
In an industry where entrées and
changes mean that diners can now younger generations and con-
generous serving sizes are the
experience a number of food items cluded that they expect and seek
norm, some operators are now dis-
paired perfectly with a range of dif- out the unique flavors of ethnic
tinguishing themselves by offering
ferent wine or beer options. foods including Mexican, French,
just the opposite — small plates.
Mediterranean, Middle Eastern
The trend to small plates and sam-
AustrAliAn lAmb And and Asian inspired dishes.
pling dishes is well documented
the elusive consumer They also expect the variety of-
in the United States foodservice
fered by smaller serving sizes to be
industry. It’s a trend that is truly in Consumer research conducted by healthy, all-natural options which
play and one that will continue to Australian lamb has told us three allow them to reward themselves
evolve and develop. important things: lamb regularly and their friends guilt free.
In conjunction with the small appears as an entrée option on the For this reason we see a wonder-
plate concept, a seemingly endless menu of successful restaurants; ful opportunity for Australian lamb
selection of wines and boutique consumption is largely with the and small plate applications which
beers are now available. Many baby boomer generation; and the meet the demands of younger con-
restaurants boast extensive inter- younger generations are interested sumers in relation to flavor, health,
national wine lists, sophisticated in trying lamb but see an expensive enjoyment, convenience
pairing and tasting notes and of entrée as a ‘risky’ option. and individuality.

3. BrAd FArmerie
PUbl IC rEST AUr AnT
nEw Yor k CITY
Chef brad dishes up global
fusion cuisine—naturally.
The london-trained American
Slide into something familiar chef draws culinary inspiration
from Australia to turn familiar
regional favorites into
Chef Brad takes bar food to another level with his Grilled international sensations.
Lamb Sliders with Harissa Aioli. By using Australian lamb
in a familiar format, he invites diners to explore a fresh new
taste without leaving their culinary comfort zone.

4. VikrAm GArG
IndEblEU, wAShIngT on, dC
A fresh take
From Mumbai to dubai, on a classic chop
Chef Vikram has taken flavor
around the world. Since landing Visitors to indebleu don’t need to commit to a
at indebleu, he has perfected his
full entrée to rediscover classic lamb chops. Chef
own unique version of a true
Indian classic. Vikram selects consistently fresh Australian lamb
for his Tandoori lamb chops, which showcase his
harmonious blend of spices.

5. rAndy ZweiBAn
nACIo nAl 27, ChICA go
It takes two to taquito Chef randy’s expertise and
passion for modern latin cuisine
have turned heads in Chicago
Chef Randy’s Lamb Taquitos combine casual with and around the country. The
innovative menu at nacional 27
international to create a huge hit with the sophis-
is gaining him national media
ticated palates at Nacional 27. The mild flavor of attention from The Food network,
Australian lamb makes an ideal foundation for Bon Appetit and Gourmet,
these tempting Latin favorites. among others.

6. JoSiAH CiTrin
MélISSE rESTAUr AnT,
loS AngElES
Mouthwatering miniatures with a flair for all things French,
Chef Josiah coaxes exquisite
— a true triple treat flavors out of unlikely pairings.
his artistry has earned him
tremendous critical and popular
Chef Josiah makes tough decisions easier by offering his acclaim, including Zagat’s 2008
combination Lamb Croustillant, Parmantier and Brochette “Best Restaurant in Los Angeles”
and two Michelin Stars.
with yogurt Basil Cucumber Sauce and Cilantro mint
emulsion. It’s the ultimate adventure sampler, made
possible by the versatility of Australian lamb.

7. JoSie Le BALCH
JoSIE rESTAUr AnT
loS AngElES
highly acclaimed and progressive,
lA’s Chef Josie slices up
imaginative offerings that deliver
the healthy, all-natural options healthy finger food
demanded by her patrons.
comes naturally
Finger food may never be the same again, thanks to Josie’s
roast Leg of Lamb Sandwiches with manchego and Spicy
Cole Slaw. nobody crafts a sandwich quite like Chef Josie,
and her diners are discovering that lean, tender Australian
lamb fits naturally between sliced bread.

8. Jimmy BrAdLey
ThE rEd CAT, nEw York
Chef Jimmy knows what rare fare,
works in nYC eateries. The
secret to his success? A bold
approach to seasonal fare that
any way you slice it
brings high cuisine home to
neighborhood haunts. nobody can doubt Chef Jimmy’s commitment to bold
concepts when he serves dishes like Seared Lamb
Carpaccio with egg and Scallions. Australian lamb’s
unprecedented record for food safety allows Jimmy to
serve his original creations with complete confidence.

9. JASon wiLSon
CrUS h, SEAT TlE
The Pacific region’s passion
for organic and seasonal fare
inspired Chef Jason’s romantic
let diners go mini-dipping— and much acclaimed Crush
restaurant. his mastery of
guilt free culinary knowledge earned
him recognition as one of
Food & Wine’s 10 best
new Chefs of 2006.
light fare with flair is a big hit at Crush, especially when
Chef Jason serves up his morrocan-style Lamb Sausages.
This dish mixes Arabic accents with natural Australian
lamb, so even your most health-conscious patrons can
explore unique flavors.

10. miCHeLLe BernSTein
MIChYS rESTAUrAnT, MIAMI
Exquisite flavor down to a T From ballerina to Mandarin
oriental head chef—her
life story is as rich as her
Chef Michelle’s Australian Lamb T-Bone with
food. Chef Michelle draws
eggplant and Harissa Terrine sits somewhere inspiration from sources as
between exotic appetizer and exquisite entrée. diverse as Asia, France and the
The delicious taste of Australian lamb allows her Caribbean, always maintaining
to serve up small dishes big on flavor. a strong latin beat.

11. Andrew ormSBy
TUCkEr rESTAUrAnT, dAllAS
Ever since this native
Australian landed stateside,
Chef Andrew has mixed
variety, flavor and a contagious
roll a little variety
spirit of fun into everything he
creates for his clientele.
into your menu
More than past generations, today’s 20-and 30-some-
things embrace dining diversity and eagerly seek out new
culinary experiences. To satisfy this adventurous crowd,
Chef Andrew uses tender Australian lamb in his casual
Coconut Curried Lamb Spring rolls with Lime yoghurt.

12. AustrAliAn lAmb At Your bAr strict quarantine regulations work to cuts delivering consistently high yield-
Australian lamb delivers value to food- keep things that way. ing products ready for immediate use
service operators through consistency, Australian lamb sold in the United in your restaurant — making Australian
integrity and versatility. The Australian States is specially bred, raised and se- lamb a valuable asset to your business
lamb industry’s quality assurance sys- lected for its mild and delicious flavor. and an essential item in your kitchen.
tems are among the most stringent in our lambs commonly feed on pasture- For information on how Australian
the world, and all products exported to based diets without hormone-growth lamb can work for your restaurant
the United States meet U.S. standards. promotants, resulting in an all-natural contact your local distributor. or visit
our industry is recognized interna- product, free of artificial additives. the trade section of our web site at
tionally as being free from the major our lambs are processed year round www.australian-lamb.com for a copy
diseases of cattle and sheep and our and packaged under a wide range of of our Australian lamb product guide.
meAT & LiVeSToCk AuSTrALiA
norTH AmeriCAn oFFiCe
1401 k Street, nw Suite 602
washington dC 20005
202.521.2551 main
202.521.2699 fax
www.australian-lamb.com
info@mlana.com
© 2007 Meat & Livestock Australia | Design: Levine & Associates, Inc. | Photography: Renée Comet
Featured dishes are the intellectual property of the chefs featured in this publication.