Aussie, Aussie, Aussie. Oui, Oui, Oui. This Australia Day, forget chucking a snag (or shrimp) on the barbie. Impress your family and friends with Le Cordon Bleu Australia’s recipe for smoked lamb rack with a tangy lemon myrtle rub. It'll be sure to bring the wow factor to your Australia Day barbecue this summer.
“There’s nothing better than a shared lamb dish on Australia Day, supporting our farmers and giving friends and family a flavoursome feed using lemon myrtle which is a native, Australian shrub,” Le Cordon Bleu Australia chef and lecturer Ross Eckersley says.
Chef Ross, who teaches the art of smoking meat at Le Cordon Bleu’s Sydney campus, says the best way to prepare this dish is by using a charcoal barbecue to slowly smoke the lamb. Paired with a fresh, summer salad, this recipe is ideal for beginners right through to seasoned home cooks, offering a gourmet twist on the traditional Aussie barbecue.
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