LOS ANGELES (PRWEB) April 11, 2018
Black Angus Steakhouse brought back its wildly popular free-range New Zealand rack of lamb on the Spring 2018 menu, signaling how lamb is becoming a more mainstream dish in the United States. Long beloved by other countries, lamb has remained a rare dish in the U.S. until recent years, when the American taste for lamb has started to hit its stride. In fact, lamb sales have jumped by about 28 percent since 2009 as good-tasting, well-raised lamb becomes more available in America.
"Americans haven't been exposed to lamb as much as other meats, but that's starting to change-and we are certainly playing our part in that," says Liz Geavaras, Chief Marketing Officer, Black Angus Steakhouse. "Our free-range New Zealand rack of lamb was such a hit when we introduced it a few years ago that it's back by popular demand this Spring."
In modern America, lamb has never been as plentiful or popular as beef and pork. The average American eats just under a pound of it each year, according to 2016 Department of Agriculture figures. By comparison, Australians eat about 21 pounds of lamb per year, according to the American Lamb Board. Although lamb consumption in the U.S. has traditionally been most common in the Spring, there is now increased interest in the meat year-round.
The Black Angus Steakhouse free-range New Zealand rack of lamb is aged a minimum of 45 days for flavor and tenderness, and then marinated with garlic and rosemary and grilled to perfection. It is served with mint chimichurri, two Classic Sidekicks and warm molasses bread. A half-rack is $27.99, and a full-rack is $38.99.
According to wine expert Karen MacNeil, author of the Wine Bible, lamb pairs well with both red and white wine, but this rack of lamb would be best with a Bordeaux or Pinot Noir. For those who prefer beer, a pale ale would be the best pairing for this garlic and rosemary-flavored rack of lamb.
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ABOUT BLACK ANGUS STEAKHOUSE
Black Angus Steakhouse has been mastering its craft since it was founded in Washington in 1964. Headquartered in Los Angeles, Black Angus has 44 locations across California, Washington, Arizona, New Mexico, Alaska and Hawaii. The restaurants pay homage to its Western cattle rancher roots but offer the finest Certified Angus Beef® and USDA Choice steaks and burgers, in addition to seafood, salads, sides and desserts for the entire family. The Bulls Eye Bar serves a robust menu of craft beer, wine and hand-crafted cocktails.