A fan of Southeast Asian-style curry, Matt McMillin decided to flip the script by substituting Aussie Select Lamb Prime Rib in a dish that usually features seafood. “A few years ago, I took a lamb bone-in-shoulder, braised it and pulled the meat apart to fold it in at the end. I figured using this roast would be a nice twist on that,” he says. The lamb pieces and curry are served over jasmine rice and garnished with grape tomato halves, Thai basil and cilantro.
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