It's snowy. It's freezing. The roads are barely passable and the MBTA is even worse. Yet, When Chef Andy Husbands and the people from Aussie Lamb invite you to Sunday Brunch at Tremont 647 you make the trek. In town to introduce Bostonians to the wonders of Australian Lamb, we enjoyed a butchering demo and some delicious food.
We began with this Aussie Lamb Pastrami Amuse with Mustard, Brussels Sprouts and Kraut all on Rye Toast. Tangy, salty with delicate melt-in-your-mouth lamb.
I chose the Croissant Breakfast Sammy for my breakfast. House-made maple Aussie Lamb sausage, American cheese, fried egg roasted garlic-herb pistou and hash browns. Very good.
We also learned quite a bit about Australian lamb. The shipping process all that way from Oz actually helps the lamb wet age making for a much more tender, flavorful meat, for instance. The biggest news, however, is that Chef Andy will soon be opening a new restaurant! We are sworn to secrecy as to location and cuisine but, believe us, it is going to be very different. It was a great way to get out of the house and enjoy a meal with fellow food writers and friends.
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