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A roast lamb dish from the heart of Australia

leftPhil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS W

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Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.



THIS WEEK: Roast Limestone Coast Lamb with Sweet Red Vinegar from chef Le Tu Thai of Bridgewater Mill restaurant in Bridgewater, South Australia

We’ve gone Down Under again to steal another Aussie recipe! Located in the first water-powered flour mill to operate in South Australia, circa 1860, Bridgewater Mill is a historic site set among the beautiful Adelaide Hills. Executive chef Le Tu Thai let us take a peek at his recipe for Roast Limestone Coast Lamb with Sweet Red Vinegar which we are sure you will enjoy with a bottle of Australian shiraz!

About the chef: Over the past five years, Vietnamese-born executive chef Le Tu Thai has taken the acclaimed Adelaide Hills restaurant Bridgewater Mill to new heights, ensuring its place as a showcase for some of the best cooking in South Australia. It’s a reputation that Le continues to enhance with consistently fine cooking — mostly classical French, but enhanced by touches of his Vietnamese heritage.

Le soon found employment during the school holidays of 1979, washing dishes in a well-known French restaurant in Adelaide, the L’Epicurean. It was here that Le’s mentor, proprietor and chef Jean Mahé, was to have a galvanizing effect on his future. Under Jean’s guidance, Le quickly became familiar with the cut and thrust of a la carte restaurant cooking, picking up many technical skills and developing a taste for Western cuisine. When Jean Mahé sold his restaurant in 1984, Le joined Alan Weiss at one of Adelaide’s most admired restaurants, The Magic Flute.

Le came to the Mill with an extraordinary reputation, earned with his partner Kate Sparrow at Nediz Tu restaurant. Le’s touch is unerring and his cooking displays an extraordinary food sense. Flavors are both complex yet clearly defined, and his technical artistry can’t be faulted.

For more information on dining in South Australia, contact the South Australian Tourism Commission at 888-768-8428 or visit www.southoz.com.

Roast Limestone Coast Lamb with Sweet Red Vinegar is served at Bridgewater Mill as part of a two-course meal with a shiraz. This main dish is approximately AUS$36, which is US$26.30. This recipe is for a serving size of four.

Roast Limestone Coast Lamb with Sweet Red Vinegar

Get The Recipe

Roast Limestone Coast Lamb with Sweet Red Vinegar

By chef Le Tu Thai of Bridgewater Mill restaurant in Bridgewater, South Australia

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falseBridgewater Mill

Mount Barker Road

Bridgewater, South Australia, 5155

Australia

61-8-8339-9200

www.bridgewatermill.com.au

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.