5: Lamb Prime Rib Hash with Hasselback Potatoes, Pickled Fresnos, Roasted Cremini and Jalapeño Chimichurri

Inspired by a camping trip, Chef Alex Sadowsky showcases the use of live fire to produce an elevated, flavor-forward dish. Large dice cuts of Aussie Select Lamb Prime Rib are coated in a mixture of brown sugar, red chile flakes, cayenne pepper and black pepper before briefly roasting them in a skillet in a hot oven to produce a candied texture and flavor akin to “crispy bits of a nice bacon,” he says. “It came out brilliantly, and I think it really highlights the cure and herbs they use in the lamb prime rib product.” On-trend Hasselback potatoes, as well as pickled Fresnos, roasted cremini mushrooms, sunny-side-up eggs and a jalapeño chimichurri, add nuanced depth of flavor.

Get the recipe

Read the full story here

This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.