Talk about Miami Spice! Check out this dish from our fellow Aussie Chef Aaron Brooks of EDGE Steakhouse at the Four Seasons in Miami. Stovetop instructions are included, but Aaron uses a 12-hour sous vide technique to maximum effect in his kitchen. Good on ya mate!

“Even when I’m not using a grill, smoky flavors like chipotle and the warm spices and aromatics like cumin, cloves and allspice just bloom when they come together with lamb. I put it together with a sexy grain salad with quinoa and roasted corn, a bit of Greek yogurt, and it’s irresistible!” – Aaron Brooks, Four Seasons Hotel, Miami

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