We asked two chefs - who know a thing or two about the grill – for their top tips for summer grilling with Aussie lamb.
Biscayne Waterfront Marriott Miami Chef Joe Natoli:
“Start with a great product, like an Aussie lamb loin chop or other loin cut. Bring it to room temperature just before grilling; that helps you get that nice crust, but with a tender, moist interior.”
“Be careful not to overcook it – grassfed lamb, especially loin cuts, are naturally leaner, so they can dry out if you cook it too long.”
“At our restaurant, Catch, we like to use what we call “Catch Dust” - a blend of Aleppo pepper, sea salt, lemon zest, and parsley. It’s an all-purpose seasoning that’s simple, flavorful, and works really well with just about everything – but especially lamb on the grill.”
Four Seasons Miami Executive Chef Aaron Brooks:
“Use strong, earthy seasonings and marinades. They match well with the smokiness from the grill, and the deeper flavors of lamb, and the combination is awesome. I go for a spice blend that’s similar to the Egyptian spice ras al hanout. Korean gochugang, and chipotles are fantastic, too.”
“A real showstopper is a boneless lamb leg – usually roasted or braised, but you can pound it to a one-inch thickness, dust it with bold spices, and toss it on the grill. It’s similar to a flank steak, with great flavor and marbling.”