Your mates at Aussie Beef & Lamb are excited about a new “lamb braciole” LTO taking a star turn on the menu at the Dallas-based Macaroni Grill chain. Staying innovative and also true to the brand’s Italian roots, Chef Jeffrey Meyer honed in on the regional Italian flavors of the famed Amalfi coast and Sorrento, adding a unique twist from Aussie lamb.
Lamb has performed very well in sales for Mac Grill in the past, from chops to a braised shank. For this item, Chef used an underutilized, mild and tender cut in lamb loin from Australia. They’re lightly pounded medallions wrapped around a stuffing of cheeses, mint, spinach, asparagus and pine nuts. The lamb is then wrapped in prosciutto and seared in a wood-fired oven until the prosciutto is crispy. The braciole is drizzled with Macaroni Grill’s signature lemon-butter sauce, infused with rosemary, and sits on a bed of spinach and fresh trofie pasta.
That lemon-butter sauce is both a tie to the Italian region that inspired the dish, and an important flavor bridge for this heritage restaurant brand. “Lemon butter has been in the DNA of Macaroni Grill since its inception,” says Meyer. “Our guests know it and love it."
Using a tasty, versatile and less-used cut like loin is a brilliant choice for Chef Meyer and Mac Grill. The Aussie lamb loin’s mild flavor is readily accepted by casual dining guests, who are also moved by the “specialness” and upscale appeal of lamb at an affordable price point. Good onya, Chef! We can’t wait to get our laughing gear around this new item.
For more on this item, see the story here.