Winter Wonderlamb Voting Sweepstakes & a recipe for Australian Lamb Bolognese

***UPDATE***

Now until December 15th you can vote for your favorite #AussieLambMiami dish from each of the chefs listed below and be entered for a chance to win a $200 gift card redeemable at The Dutch, OTC, Meat Market, L’echon Brasserie, or EDGE Steak and Bar. Great restaurants!! All you have to do is vote, it’s that simple! Five lucky winners will be chosen at random. Head to www.facebook.com/australianlamb to vote!

Julie Frans – Essensia Restaurant & Lounge

Paprika and herb marinated lamb skewers with zucchini, fennel ragout, artichoke and new potato purée

 Mike Pirolo – Macchialina Taverna Rustica

Braised leg of lamb with burrata risotto and balsamic glaze minted bread crumbs

 Eric Kaszubinski – Miami Airport Marriott

Braised Aussie lamb shanks with sambuca soaked apricots and olives

 Todd Erickson – HaVen and Huahua’s Taqueria

Chinese sticky ribs with soba noodle salad

 Tim D’Antuono – Harbour’s Edge

Forbidden fried rice with Asian style lamb

 Thomas Griese – Michael Mina 74

Molasses n’ bourbon glazed leg of Aussie lamb with orange marmalade and pearled cous cous

 Josh Elliott – L’echon Brasserie

Lamb albondigas over a chickpea purée

 Jason Pringle – db Bistro Moderne

Aussie lamb foreshank with Oaxacan black mole

With the holidays quickly approaching South Florida foodies and home chefs can feel good about their holiday menus with the addition of Australian lamb. Australian Lamb is all-natural, pasture-raised and free of artificial additives and hormone growth promotants—a pure product of its pure environment. It also packs two times the amount of iron than chicken or pork and six times the amount of protein than fish! It’s a great alternative for health-conscious consumers and is now available to North American consumers at most major retailers including Publix, Winn Dixie, and Costco in a variety of cuts.

If you’ve never tried Australian Lamb, Conor Hanlon (chef de cuisine of The Dutch and the W Hotel in South Beach) has you covered with a special Winter Wonderlamb feast on November 13th, 2014 at 7pm. The strolling dinner party will feature multiple local chefs including Miami’s very own “Lambassador” and Aussie native Aaron Brooks of EDGE Steak and Bar, Jacob Anaya of OTC, Josh Elliott of L’echon Brasserie, and Sean Brasel of Meat Market. Guests will be able to sample winter lamb dishes from each chef at live action stations for only $45 per person!

To purchase tickets, please log on to www.wonderlamb.eventbrite.com.

In addition, Chef Hanlon has kindly shared an amazing recipe with us: Australian Lamb Bolognese. You all know how much I love pasta and this looks phenomenal!

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.

Happy Holidays!

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Categories: Food Events, Pasta Sauces, Pasta/Italian, Recipes

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