True Aussie Lamb and Brunch at Tremont 647

   We've had so many snowstorms in Boston this winter that I've lost track, but one of these snowy weekends I braved the weather to head over to the South End for an event hosted by True Aussie Lamb at Tremont 647.
   True Aussie is an Australian producer of both beef and lamb, and this event was a kickoff to a series of delicious and informative events they'll be hosting in Boston this year.
   I love lamb, but I didn't know that Australian lamb is pasture-raised, grass fed, and free of artificial additives and hormone growth promotants—a pure product of its pure environment.    We watched Master Butcher Doug Piper demonstrate how to fully butcher and prepare a side of lamb, and it was especially impressive that it only took him about a half hour.

While he worked, we sampled some of these delicious sticky buns and mini muffins from Tremont 647.
Next we tried an amuse of lamb pastrami over rye toast with mustard and brussels sprouts krout. It was a delicious and creative take on the classic reuben.

For our entrée we had a choice of one of these dishes from a special menu. They all sounded amazing, but I went with the huevos rancheros.

   The runny egg was perfect with the braised lamb, and the warm tortillas were a perfect way to eat them.
   I was glad when Chef / Owner Andy Husbands brought over a few of the sausage patties from the breakfast sandwich, the other dish I was considering. He explained that the breakfast sausage is normally made in house, they just adapted the seasonings a little to make the lamb sausage. I hope they add the lamb sausage to the standard brunch menu, I would come in just for this! I definitely want to come back and try the pork sausage as well as the two dollar taco Tuesday special.
   In addition to brunch, we were all given some lamb to take home. I used mine to make a delicious lamb and red lentil stew. Here's the super easy recipe you can make in the crock pot:
Ingredients:

2 Tbsp. extra-virgin olive oil
2 large onions, diced
2 cloves garlic, minced
1Tbsp coriander
1Tbsp ground cumin
1Tbsp ground turmeric
1Tbsp paprika
salt, pepper, and cinnamon to taste
7 cups liquid (vegetable broth, chicken broth, water, or any combination)
1 can diced tomatoes
2 cups red lentils

Directions:

Cut the lamb into cubes and sear with the onions, garlic and olive oil over medium high heat for about five minutes until browned. Stir a few times to brown on all sides
Add the lamb along with the rest of the ingredients to a crockpot and simmer on low for 10-12 hours