Let’s face it, that classic lamb rack on your menu is great, and really catches the eye when it moves through the dining room. But as today’s younger consumers' hunger for something new and different keeps expanding, savvy chefs across the country are finding lamb a protein ripe for innovation.
Gourmet food trucks have helped pave the way with interesting and ethnically inspired burgers, sliders and sandwiches featuring lamb. An excellent example is Chef Aaron Brooks' Lamb cubano, recently served on the Four Seasons food truck in Miami with Australian lamb ham in place of traditional pork.
But the appetizer or small plate section of the menu is where lamb is really blowing up, in meatballs, skewers, flatbreads and even nachos! These applications use cuts of lamb like shoulder, ground or leg, and make for approachable, must-order dishes that can be profitably served at a lower price point. It’s a big reason why lamb appetizers have grown 18% in the last four years, according to menu research firm Datassential.
One of our current favorites are these genius Aussie lamb okonomiyaki puffs from Senior Executive Chef Jose Martinez at UC Berkeley’s Cal Dining. It’s a riff on the classic Japanese teppan-grilled savory pancake, done in a versatile, make-ahead fashion. More on them here.
Here are some other lamb small plates we’ve seen lately from our friends on chefsroll, instagram and other places…food porn alert!
Chef Renee Scahroff - Spicy lamb and feta flatbread with grilled lemons and arugula (pictured above).
https://www.instagram.com/p/BN8YaTHgU_N/?taken-by=aussiebeeflamb
Chef Jeff – Beer-braised Australian lamb with reduced jus, brioche toast, apple cider jelly and toasted pine nuts (pictured left).
https://www.instagram.com/p/BLuSIOXgOYP/?taken-by=aussiebeeflamb
Chef Chase Weber – Rosemary-infused, slow-roasted lamb shoulder with sun dried tomato and red peppers in a soft flour roll.
https://www.instagram.com/p/BNI5mo1gJvI/?taken-by=aussiebeeflamb
Coastal Grill and Bar - Braised Australian lamb shoulder made with Cigar City Brewing key lime ale, and served on naan crostini with fig jam, fresh ricotta, pomegranate arils and fresh mint.
https://www.instagram.com/p/BNE3ggKgF3C/?taken-by=aussiebeeflamb