Aussie Beef & Lamb will be reimbursing me for the full cost of the lamb rib chops used in the development of this recipe. I did not accept monetary compensation for this post; however, this post does contain affiliate product links. Clicking on the links may result in my being paid a commission based on product sales. Regardless of commission, all opinions expressed in this post are my own. For more information, please review our site policies.
When I first started Taste As You Go, I'm pretty sure Stephen saw my emerging food blogger tendencies as annoyances. No matter what we were eating, no matter where we were, he found himself being told to
wait before picking up his utensils and digging into his food so I could take a photo (or multiple photos) of it first.
Over the years, though, I've eased up on the photo-taking (I stopped trying to take pictures of his food and now just concentrate on my own plate), and he's realized that the benefits of being married to a food blogger far outweigh the inconveniences.
Take, for example, my recent partnership with the folks at
Aussie Beef & Lamb. Seeing as lamb is something that Stephen and I typically save to eat when we're dining out, I don't cook with it at home as often as he'd like.
When the opportunity came up to work with
Aussie Beef & Lamb on the development of some recipes that featured their products, I jumped at it so I could gain more experience in working with this relatively unfamiliar protein. And so I could make my husband happy by cooking lamb for dinner every now and then.
A win-win-win situation, if you ask me.
It turns out that
Aussie Beef & Lamb products are
all-natural,
grass-fed,
pasture-raised, and
free of artificial additives. Plus, I learned that
lamb provides two times more iron than chicken or pork and
six times more iron than fish.
For this lamb recipe, I avoided giving the meat the traditional garlic-rosemary-and-olive-oil treatment. I figured I didn't want to mess with the classic method of preparation right out of the gate. Instead, I created an Asian-style marinade for the lamb (I used rib chops since I was just cooking for the two of us) with hoisin sauce, oyster sauce, soy sauce, rice vinegar, canola oil, honey, ginger, garlic, and red pepper flakes.
I let the lamb marinate in the refrigerator for about an hour while I prepared the rice and sugar snap peas I planned to serve along with the meat. Once the lamb was finished marinating, the rib chops only took a few minutes under the broiler and a few minutes to rest on our cutting board before we had dinner on the table.
If the rate at which Stephen cleaned his plate (and picked every ounce of meat off the bones) was any indication of how much he liked this dish, then I'd say that this recipe is a definite winner. In fact, he's already requested that I make them again, so don't be surprised if you see them appear on the
Menu Plan again in the near future. ;-)
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