It can be a bit tricky to define Australian food. I always thought it's more about the ingredients and quality of produce than specific dishes. Lamb was a no-brainer for us on Australia Day.
I admit to being less than accomplished in cooking meat so Mochi got the honors. She decided to get creative and try more than one flavor.
We collaborated over one creation: cinnamon and cumin. This was the end result of a discussion as to 'what does cinnamon go with?' followed by us sniffing various spice bottles in unison.
Mint and vodka
Mochi invented the other flavor on her own and lavishly named it 'Mojito lamb' because it contains mint and vodka i.e. very cocktail-inspired (yes, I do know that mojito is usually made from white rum but look, we're just trying to be cute here).
- 4 x large lamb chops
- 60ml vodka
- bunch of mint, chopped
- 1/2 tbsp ground cumin
- 1/2 tbsp cinnamon
- salt and pepper to taste
- olive oil
1. For 2 of the lamp chops, coat with vodka and mint.2. For the other 2, crust with cumin and cinnamon.3. Wrap and refrigerate both for 3-4 hours (longer if possible).
4. Season with salt and pepper.
5. Pan fry with some olive oil on high heat to seal, then turn to medium and cook until just pink in the middle.
6. Serve! We were using the lamb for a party so we sliced the chops up for easy eating.
As you can see there isn't much in the way of preparation. We tried to get creative with pantry contents that were at our disposal.
Vodka and mint lamb
I know the cooking procedure isn't in-depth but Mochi assures me that's what she did. Whatever she did, it was amazing - amongst the best-cooked lamb I've had in my entire life (including restaurant efforts.
Great lamb is tender, flavorsome and shared. This dish was well-received at our Australia Day party.