Because we love a bloody good feed, PEDESTRIAN.TV has partnered with We Love Our Lamb and four of Australia’s most-hyped chefs for these simply delicious recipes. Bon appétit.
A few weeks ago, Sydney had a real ace time at The Currency Kitchen, a five-day pop-up where Sydney’s best chefs took over the kitchen each night to plate up a beaut three-course meal.
If your #FOMO is high, have no fear: we’ve got four standout recipes right here. They’re easy-as to make too – work your way through these one-by-one, and you’ll be a very, very happy chef.
ANALIESE GREGORY’S ULTIMATE LAMB TAGINE
At Bar Brosé, Analiese Gregory plays with flavours from across the globe. Her lamb tagine is packed with North African spice and everything nice, paired with a wonderfully simple radish, green olive and preserved lemon salad. Check out the full recipe here.
NIC WONG’S KOJI-GLAZED LAMB RUMP WITH GREEN BEANS AND RED MISO
Cho Cho San’s Nic Wong adds an umami punch to lamb rump with koji, a Japanese staple perfect for glazing. If you’re after an easy barbecued meal, this is really, really hard to beat – especially when served with simple caramelised green beans with garlic and red miso. Find the recipe here.
PAUL CARMICHAEL’S LAMB CURRY WITH CHICKPEA STEW
Damn. Momofuku Seiobo chef Paul Carmichael’s Caribbean-inspired cooking is a game-changer, but his tender ricotta and lamb meatballs might be close to life-changing. Paired with a chickpea stew and a fermented pumpkin salad, this meal’s more fire than your best group chat. Find the full recipe here.
JACQUI CHALLINOR’S LAMB SHOULDER PASTILLA WITH PICKLED EGGPLANT
It’s hard to beat a tender lamb shoulder, and Nomad chef Jacqui Challinor knows it. Here, she’s baked it into a bloody beaut pastilla, a kind of South American filo pastry meat pie, served with pickled eggplant, tahini yoghurt and pomegranate. It’s bursting with flavour: dig in with the recipe here.
Hungry for more? You could always head to WeLoveOurLamb.com.au for mo’ ideas.
