Legends and Lamb Competition

Legends-Of-Lamb

Here for a good time, not a long time this pop-up restaurant is a must dine destination for lamb lovers. For two unforgettable nights Lamb Australia are teaming up with charity organisation Mates4Mates to create a special lamb dinner across Thursday 23rd and Friday 25th April. During the dinner guests are invited to share their favourite lamb stories with fellow diners.

As guests you’re invited to pay not for what the food was worth, but what the story you’ve been told is worth with all proceeds going towards Mates4Mates.

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Hosted by the LEGENDARY Sam Kekovich there will also be a surprise celebrity chef. This is not a ticketed event, the only way to get an invite is to win one.

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We have 10 double passes to give away to this unique pop-up restaurant on Thursday 23rd April. To win one double pass tell us in 30 words or less what lamb dish would you cook for your mates and why. Post your answer in the comments section below. Winners will be notified by 10am Thurs 23rd via email.

When: 23rd and 24th April 2015. Arrive at 6pm for canapes and 6.30pm sitting and 9.15pm finish.

Where: Sydney’s Cell Block Theatre National Art School, Forbes St, Sydney, 2000

121 Comments

  • Chrissy Symeonakis says:

    I’m Greek and we like to eat and over feed everyone, so it would have to be a lamb on the spit!

    • crisanthe@hotmail.com says:

      I grew up on grilled lamb chops and cutlets every night for dinner. How lucky we were to grow up on these gorgeous cuts of lamb… so full of flavour

    • Wal says:

      In line with the ANZAC remembrance theme I would serve Spicy Turkish Lamb Kebabs followed by baked ANZAC cheesecake (with the base of the cheesecake made with ANZAC biscuits & fresh strawberries & blueberries as a topping).

  • Ashleigh Whittaker says:

    Dukkah crusted lamb loins, cooked on the barbecue and served with milted yoghurt. It reminds me of New Zealand.

  • RT says:

    Lamb roast!

  • Astri says:

    Lamb kofte with pomegranate hummus because my mates love spices in our food and sharing a meal with mates is the best kind of meal!

  • M Moore says:

    It doesn’t matter how you cook the lamb, the important part is inviting your friends to enjoy it with you over a bottle of local red wine or pale ale.

  • Jacqueline Diamond says:

    Lamb shoulder for sure – great tasting and easy entertaining meal that you can do all the prep ahead of time!

  • John Macmahon says:

    Definitely a morrocan lamb pizza. The ultimate crowd pleaser at a party!

  • Rafael Ruiz says:

    The perfect winter lamb dish, with the meat that is so soft that it falls right off the bone without you even trying. Lamb Shank garlic rosemary and pesto.

  • Sarah says:

    Does anything beat slow cooked Lamb Shanks? No. The way the soft meat falls off the bone and melts in your mouth is amazing. Paired with roasted Sweet Potato chips!

  • Kate Bagnell says:

    Slow cooked lamb shoulder – the Greek Way! served with lemon potatoes.
    Greece is one of my fav places to holiday. The food and people are just remarkable.

  • Lance says:

    Oh, definitely a Lamb Kleftiko. Whenever I make the trip over to the Greek Islands, it’s one of the traditional dishes I most look forward to. It’s like being on the road and still having mum there to cook for you.

  • Amanda says:

    I would cook a lamb shoulder for 5 hours. It takes 5 minutes to prepare, it melts in the mouth and infuses the house with a delicious aroma long after it have been devoured……

  • Tessa says:

    In this weather it would have to be a lamb roast, slow cooked, with rosemary, bacon, roasted onions and lashings of wine. It’s all about comfort and conversation.

  • Dani Jacob says:

    I’ll cook roast lamb with yoghurt and fresh mint served on a bed of quinoa and parsely as I promised my friend I’d cook lamb and I live close by!

  • Anastassia says:

    I’d cook a Moroccan lamb tagine with almonds, orange juice and apricots – the perfect sweet way to brighten up a grey wintery day, and a one pot wonder for me, so I can hang out with my friends while it’s cooking away :)

  • Carrie Wright says:

    Lamb chops with Italian style canellini beans and roast potatoes

  • Natalie Handford says:

    A lamb roast with loads of garlic and a squeeze of lemon, topped with mint yoghurt and a side of crispy roast chilli potatoes and baby carrots.

  • Shreosi Deb says:

    In this weather, a lovely spicy lamb vindaloo curry with sambar dal and rice as accompaniments!

  • Kirsty says:

    Greek Lamb Stew by Nigella Lawson – everyone loves a warming tasty stew you can eat out of a bowl with a red wine on a cold winter night!

  • Jessica says:

    I make a mean greek lamb salad.. perfect for summer. Or slow cooked shanks and cous cous – delicious on a rainy Friday night in!

  • Andrew L says:

    Classic roast lamb with rosemary. Quintessentially Aussie, and a great imminent Anzac Day celebration!

  • Rachael Scott says:

    My mum’s famous lamb shanks that melt off the bone! Gives plenty of time for wine and laughs with my friends whilst the pressure cooker does it’s thing.

  • Dave says:

    Lamb shank for sure, coz it’s give warm feeling in this wintery weather.

  • Pip Docherty says:

    Lambs brains, Indiana Jones style with a hint of rosemary…what a conversation starter and to see the look on my mates faces.

  • Jon Short says:

    Charcoal Barbecued Lamb Loin Chops with homemade mint sauce. How much more Aussie can you get than that? Perfect combination for friends and flavours!!

  • In my slow cooker, with rosemary & garlic. Heston says slow cooked is the best way to really get those lovely juices flowing. If it’s good enough for him…

  • Skye says:

    I’d cook oven-roasted lamb that would tease my flatmates for hours as the beautiful aromas of rosemary and garlic fill each corner of the house.

  • Lola says:

    Roasted Rosemary Lamb Shoulder! With all the trimmings of course. Roast Kiflers, baby carrots baked in honey, charred corn… The perfect winter dish to share with mates.

  • Linda says:

    A lamb roast served straight from the oven so that its juices are still simmering!

  • Andrew says:

    I actually made a lamb rocket salad with tomato, cucumber and tahini last night. It had the perfect blend of tender lamb cooked medium rare, the freshness of the veggies and that ripe crunch. Always add crunch …and tahini, because we can all claim to be global citizens via food.

  • Izzy says:

    I would make my mates a classic lamb roast with veggies, so that I can whip out my jazzy blue gravy boat that I rarely get to use!

  • Natalie Z says:

    Hands down the lamb lollypop or otherwise known as a cutlet.. no need for cutlery and or cleaning up, what more could you ask for?

  • Cecilie Nilsen says:

    I would cook Pinnekjott, which is this traditional Norwegian salty dried lamb chops for my mates because it’s a taste of home (and it especially complements this Scandinavian like storm roaming over Sydney!) and they’re guaranteed to never have tried it before!

  • Craig Morgan says:

    Lamb shoulder, low and slow on my smoker. 5 mates, a keg of good craft beer and the footy on the TV. Perfect Sunday arvo. Don’t tell the Mrs

  • Charlotte says:

    A delicious slow cooked lamb ragu- the perfect antidote to the wind and rain outside right now!

  • Deb says:

    A lamb roast rubbed with olive oil poked with a few garlic pieces and rosemary served with baked beetroot and smashed potatoes

  • Denne Dempsey says:

    Legends and Lamb Competition Answer

    I would cook my delicious Sunday lamb roast for mates using rosemary fresh from my garden, virgin olive oil, and garlic. It’s a lovely dish to share around a table.

  • Patricia Tring says:

    A family favourite crumbed lamb cutlets prepared by Miss 11

  • Rania C says:

    I’d cook a tasty Mediterranean braised lamb on a bed of couscous with a fresh tomato based sauce. A hearty dish that definitely has people coming for seconds, YUM!

  • Cecilie Nilsen says:

    I’d cook Pinnekjott, this traditional Norwegian salty dried lamb chops for my mates because it’s a taste of home & they’re guaranteed to never have tried it before!

  • Cassie says:

    Lightly pan fried juicy lamb cutlets with a bread crumb and rosemary crust. Served with a size of creamy mash and red wine jus

  • Kristin says:

    The lamb dish I always cook is Bill Granger’s herb crusted lamb rack … it is a winner every time with potato galette and greens. Oh, and a glass of red.

  • Anya says:

    Lamb roast is actually my signature dish – I cook it to a perfect tender pink and serve with a mint sauce made from fresh mint leaves, capers, red onion and red wine vinegar. Always a success :-)

  • Chloe says:

    I would prepare beautifully pink and moist pan-seared then oven baked lamb backstraps with a fresh watermelon salad tossed with mint leaves and feta. Why – because backstrap is one of the most amazing, tender and delicate cuts of the lamb and I would treat my best friends only with the bests.

  • Rick Peck says:

    I would prepare Yucatan-spiced grilled lamb tacos in blue corn tortillas (with my Mexican pickles, re-fried black beans and Mexican saffron-rice on the side)…
    Yes–I would!

  • Rosie Attard says:

    Lamb tenderloins rolled in freshly chopped rosemary with pink salt and cracked pepper served pink on a bed of crushed pistachio and caramelized onions and potato Why, simplistic and tasty!

  • Michelle KM says:

    We may come from all nations & all walks but our mates are always up for sharing in the special understanding that is our home spit roast lamb. It’s sublime!

  • Dave Hodgson says:

    A lamb roast for my mates Kevin and Jon. They’ve put me up and fed me too often. If I win, I’d like to send them in my place.

  • Katrina O'Driscoll says:

    Slow cooked lamb shoulder with txatziki and a spiced couscous salad because I just love the silence when my friends dig into that tender, beautiful lamb! Paired with a beautiful red, of course!

  • Heather L. says:

    Warm morrocan lamb with roast pumkin, chickpeas, corriander tomatoes on a bed of rocket drizzled with natural yoghurt and harissa. Its the only way to get hubby to eat salad!

  • Jen says:

    Balinese kaffir lime lamb roast – it’s always a star with friends the traditional roast with an Asian twist that we love so much

  • Alice says:

    I love making seasoned lamb rump steaks serving with hummus, flat bread , a fresh salad and a squeeze of lemon. Lamb-a-licious!

  • Michelle says:

    Lamb roast slow cooked for the whole day with all the trimmings, new and traditional – my signature dish to bring them together for an evening of laughter, board games, food and wine.

  • richard says:

    seared spice rubbed lamb loin with a pomegrenate and roast betroot salad w/ a red wine vinegar/cumin/tumeric dressing as i’m still waiting on a dish to outshine it

  • Lish says:

    I’d make a Lamb korma, cooked in yoghurt, ginger & garlic until tender. Served with naan and a glass of red. perfect way to introduce my friends to my Indian culture.

  • Debbie says:

    Lamb racks with balsamic tomato reduction with a side of greek salad. It tastes amazing AND you get lots of time to drink red wine instead of slaving over the stove.

  • Gemma Amos says:

    As a small child I was a fussy eater so Mum use to cook Shepherds pie because in my mind it sounded like ‘Shetland’ pie, and I loved Shetland ponies!

  • Becky says:

    Lamb shoulder slow roasted in the oven stuffed with garlic, cumin and juniper berries with a chilli Asian slaw and accompanied with creamed spinach and parmesan. My friends and I always enjoy a lamb supper on a Sunday over a few too many glasses of red and lots of silly chat. Perfect way to get ready for a Monday.

  • Rebecca Waterstone says:

    For my mates, Lamb shanks with rosemary sea salt, local honey (or maple syrup!) and garlic, on a bed of vanilla mash. Heavenly food for heavenly mates!

  • Stacey says:

    Seared Lamb backstrap with olive and almond couscous. Simple, textured and delicious!

  • Jac says:

    I’ve always felt very un-Australian for not enjoying lamb which stems from the chops of my childhood but I think I’m ready to embrace all the lamby goodness!

  • Andrej says:

    I would prepare a traditional souvlaki, cooked over a wood-fired grill and served with a fresh Greek salad. To finish it off, some twice-cooked crispy fries and a creamy tzatziki – what a treat!

  • G Egan says:

    Seeing as though its almost ANZAC day, I couldn’t go past cooking my version of a “meat and 3 veg” meal for all my mates. A tribute to my Grandfather.

  • Anna Mullens says:

    Slow cooked organic lamb shoulder – why? Why not?!

  • Lamb shoulder smothered in yoghurt and curry spices slow roasted. Why??? Because it is damn lamb delicious!

  • Suzy says:

    Slow cooked lamb and roast vegetables would be amazing in this stormy weather! ..With a side of pan-fried saganaki cheese with honey & oregano…YUMMMM!

  • Natalia says:

    Remember chavy chase smaking down 30 ” lamb fries” on funny farm only to find out at 31 they were lamb testies?!!!.

    That would be one entrataining dinner party with friends! That would be my extravaganza dish! Yummm! Lamb! Thank you mam!

  • Alessandra Neill says:

    I’d make parmesan crusted lamb racks with a side asparagus, plus a salad of brussels sprouts, roasted almond flakes and bacon bits. Makes a basic cook like me seem fancy.

  • Catherine Young says:

    I am a hopeless cook, so lamb shish kebabs on the BBQ it would have to be! Simple but sooo tasty, you can’t go wrong even for an amateur! :)

  • Sam Crawford says:

    I would cook the French dish Lamb Navarin on a celeriac puree, the perfect winter casserole to showcase the delicious lamb and some scrumptious seasonal veggies!

  • Vivian says:

    I’ll be making a middle eastern feast with a a mo-rockin’ lamb salad and a lamb and date tagine.

  • Yaz Joensuu says:

    For my beautiful wife I would love to prepare a “crescendo” three ways. One french prepared lamb cutlet with truffle potatoes, lamb tenderloins prepared with italian veges and chopped lamb backstrap with mint & coriander cous cous… why? because sometimes my wife just needs a break!

  • Claire O'Dowd says:

    I would recreate Sefa Kitchen’s bahrt spiced lamb shoulder. It is incredibly succulent and the it is so different to any lamb dish I have ever had. It takes you to the Middle east in a mouth full.

  • Alexandra says:

    Lamb Kleftiko because it was the first lamb dish I ever tasted and fell in love with in Greece and they would too! This one’s a relationship forger and keeper!

  • Allanah Poole says:

    Spit roast lamb leg on the BBQ with all the trimmings served family style. Sharing food creates the greatest atmosphere for good company, good conversation and great wine!

  • Ellen says:

    A well cooked and seasoned medium rare lamb dish. My mate cooked lamb, in a george foreman grill…. I want to show how to cook lamb the right way.

  • Rosemary A says:

    Thai style Mussaman Lamb rack with pumpkin, potato with a holy basil garnish! I’m attempting this dish tonight, so if it works my mates are in for a treat soon!

  • Isabelle Guaran says:

    I’d sear a lamb backstrap, slice the rare meat, coat it crushed garlic, mint, coriander, soy sauce, fish sauce, lime juice and sugar. It’s silky soft and gorgeously more-ish.

  • lee jefferies says:

    lamb chops with garlic sauce and sweet potato mash – my friends love it and we toss a coin for who gets the last lamb chop. YUM to the MAX

  • Sandra Ko says:

    Rosemary, honey and mustard crusted lamb rack roasted in the oven. Served with roasted potatoes, vine roasted tomatoes and minted peas. Amazing!

  • Amelia Gow says:

    Barely cooked lamb mince with allspice, pine-nuts, pomegranate seeds and pomegranate molasses stirred through, served on a bed of warm hummus + flatbread. The kind of thing mates dig into..

  • Rion says:

    Lots of mates require lots of lamb – so it’s beautifully marinated lamb chops on the BBQ! Cous cous & spiced lentil salad and big juicy slices of ripe tomatoes.

  • I’d cook them noodles, keep the lamb and cook it all for myself after said guests are gone!!

  • Lauren says:

    BBQ lamb chops marinated in yogurt. These tangy, tender bites are the only way to go!

  • Amy says:

    I’m cooking Marrakesh lamb shanks to celebrate my hubby’s day of birth! Happy birthday Tarra xxxxxxx

  • chelsea says:

    Indian carrot salad – its a salad so you know its good for you and the main ingredient is lamb so its extra tasty!

  • Gerry says:

    Good ol’ American-style sticky BBQ rack of lamb ribs marinated in ginger-ale, onions, garlic, soy-sauce and honey, grilled over charcoal as that’s “finger-licking to the bone” delicious for my mates!

  • rory says:

    Lamb mince & garamasala, carrot & cumin, coriander, lemon & red onion empanada or course chilli yoghurt dipping sauce. Fresh & crunchy

  • rhiannon says:

    Pizza with slow cooked lamb marinated in herbs, fetta, caramelised onion and tzatziki. mmmm

  • Rhonda Zoef says:

    NOTHING beats slow cooked, succulent lamb shanks…the sweet meat falling off the bone…served toeach guest in a bowl of creamy mashed potato…with a hint of garlic…and a RICH gravy with red win…a bottle of good red wine…sigh.. this is lamb recipe porn! :-)

  • Sabrina H says:

    I’d surprise my mates with Parmesan-Crumbed Lambs Brains on a bed of Shredded Leg Lamb with Pomegranate. It’s such an unusual dish and always excited fussy foodies!

  • An says:

    Lamb 3 ways of course:
    1. Braised lamb to show them my love, 2. slow cooked lamb for the patient I have in our friendship and 3. Roast lamb for all the exciting moments we share <3

  • Katie says:

    Slow cooked pulled lamb shoulder with pomegranate and mint salad, cous cous and a mint yoghurt dressing.
    I have the best memories of the first time I made this dish with my grandma :)

  • Sarah Elliott says:

    I would cook lamb roast – slow cooked with polenta as the base when serving then topped with veg roasted cooked with a variety of spices inspired by Ottellingi. Yum yum

  • Quinn says:

    Grilled lamb cutlets with a parsley, rosemary, garlic and olive oil salsa verde because there is seriously nothing better than that salsa verde and well, sharing is caring.

  • Angela Chon says:

    I would love to heat up the room with a warm rack of lamb smothered in garlic and rosemary. Slightly seared on the BBQ for that toasted taste. Chuck in some mash and glass of red and my mates are back for more!

  • Michael Wright says:

    I would cook leg of lamb on the bbq (convection method on the Weber) Why? Because my mates know it is the only lamb dish I can cook!

  • Tamara Shadbolt says:

    Lambchops with bay, paprika and chickpeas serviced on a bed of saffron couliflour-rice. I’d make this for friends because it’s fun to eat, brings everyone together and it’s so tasty!!

  • Roxanne H says:

    Don’t be sheepish, let’s cutlet to the chase. Rack em up in a loin, shoulder to shoulder, and jus add some mint sauce. They’ll be pink with envy.
    Shanks very much 😉

  • Bo Wang says:

    I would separate the lamb skin from the lamb shoulder, slow cook the lamb shoulder in a blend of red wine, chicken stock, capers, garlic pepper and rosemary while frying the lamb skin off in a pan to create a lamb crackling to go with the lamb shoulder. Once it is ready, serve it on a bed of truffled mash potatoes, garlicky aioli and a thinly sliced cucumber salad, garnished with fresh mint leaves~

  • Marie says:

    Eight hour soaked red wine, rosemary and garlic lamb on a bed of green balsamic beans and roasted pumpkin.

  • Sally H says:

    It doesn’t sound posh,
    but I’d cook Rogan Josh
    it’s my fiances favourite food
    & puts him in the mood
    for a night that’s great
    as he’s my best mate!

  • Siobhan says:

    BBQ Lamb chops with tomato verde aka Neil Perry style. I did this last weekend and served it over cous cous. Everybody loved it! Equally good in the oven too a few nights later. Only problem is they’d like me to host again!

  • Bo Wang says:

    Braised lamb shoulder with crackling in a bed of truffled mash – it is juicy, flavoursome and tender, add the scent of truffle and we are in heaven.

  • Kahli Morrison says:

    I would cook good ol’ fashioned crumbed lamb cutlets with a modern twist of mediterranean spices, alongside a potato rosti and some wilted greens, and a drizzle of sweet yoghurt and lemon.

  • Anton Rehrl says:

    Winter Lamb rack over a lemon and thyme couscous served with a rosé to bring a bit of lightness to the meal :)

  • Nick says:

    Lamb sliders with beetroot tzatziki and marinated capsicum are always a delicious winner!

  • Arielle Rylands says:

    Sam Kekovich is my idol, I have even considered changing my name to Arielle Kekovich. Therefore, in true Australian spirit, my mates and I would have lamp chops on the barbie – not on a barbie, but on the BBQ (as if clarification is needed). A few beers and some Peter Garratt pumping in the background – perfection.

  • Arianne says:

    I don’t mean to boast,
    But I cook a mean lamb roast
    Must better than a chicken dinner,
    This crowd pleaser is a sure winner
    Tom Cruise used to drop by
    Just for one more delicious try…

  • Rachel O'Brien says:

    I would cook slow roasted lamb shoulder with pistachio and honey glaze so that when my friend arrived they could already smell and feel the love and warmth that goes in to preparing for them, they are worth all of those hours!

  • Cameron says:

    Slow cooked red wine and garlic lamb shanks served with mashed potato. Yum!

  • Victoria Aleporos says:

    Roast leg of lamb infused with garlic and thyme with skordalia (garlic and potato puree) yummmmmm

  • Bryony says:

    I’ll cook my mum’s slow roast lamb shoulder with fresh rosemary. I’d pair that with baby potatoes, chilli relish and fresh greens, with a dessert of sticky date pudding. I chose this because it’s unpretentious but makes for a homey, warming meal and a delicious night in with friends.

  • Mark S says:

    I love a good double Lamb shank that just falls off the bone and melts in your mouth! Shank you very much :)

  • Chrissy says:

    I would make my grandmother’s malaysian lamb curry with plenty of homemade roti to soak up the sauce. Always a hit in the cold weather.

  • Cindy says:

    Definitely lamb on the spit, sitting around the fire and slowly cutting away with crusty bread and finger foods accompanied by some great drinks and conversation :)

  • Mel S says:

    Lamb 5 ways of course…..

  • I would defos make some delicious mince lamb burgers with greek spices teamed with my famous tzatziki, and a nice simple salad to go with it. I mean lamb and tzatziki is all you need.

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