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.
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