Lamb is an everyday staple at local restaurant Edge Steak & Bar at the Four Seasons Hotel Miami, where chef Aaron Brooks showcases a slow-cooked shoulder during dinner service and a burger at lunch.
Both dishes use lamb that — like Brooks — has come from Australia. The Aussie native also has on his Edge menus grass-fed, pasture-raised Australian beef and Australian wagyu (in addition to grain-fed U.S. beef and an array of Florida-caught fish).
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
“It’s only natural that I support a product that I grew up eating,” Brooks said. “It’s not just that though — it’s a premium option in the range of what’s available to us. With products from Down Under, the grading standards for export quality are extremely high and consistent, and the flavor is one that has proven to be a hit with our guests time and again.”
(GET THE RECIPE: Click here to see how chef Aaron Brooks makes Edge Steak & Bar’s Aussie Lamb Burger.)
Edge hits a milestone
Brooks joined the hotel as executive chef in September 2011, opening its all-new Edge a few months later. In more than a decade with Four Seasons, Brooks has cooked for hotel guests in Boston and Vancouver.
At Edge, Brooks and his team manage to please Four Seasons’ guests and residents while also standing out among Brickell’s ever-growing roster of restaurants. They do so by patronizing local purveyors to mix in flavors of Miami — chorizo croquetas, corvina ceviche — with modern-steakhouse favorites.
“Our menu is healthy and approachable,” Brooks said. “We want our guests to feel satisfied without being overwhelmed.”
Of course, with Brooks, there’s always an element of surprise. A newly unveiled menu to mark Edge’s recent five-year anniversary features a $55, five-course menu of Brooks’ choosing, including some off-menu market specials.
And did we mention the kangaroo empanada? It’s an appetizer on Edge’s new dinner menu, made with imported kangaroo (tastes similar to venison), freshly ground masa from the guys at Taquiza in South Beach, and served with a spicy ají sauce on the side.
Slather it on
For the tame-by-comparison Aussie Lamb Burger, Brooks said “the inspiration came from everyone’s love for the classic burger.” He switched out beef for his beloved lamb, and layered in elements that play off the lean but flavorful meat.
With such care and precision behind building this burger, does Brooks get offended when someone asks for ketchup or steak sauce to pour on? No way.
“While we make have created a flavor profile for the dish, anyone is most welcome to slather it with whatever condiment they want,” he said. “I, for one, would be reaching for a bottle of our housemade Edge Hot Source hot sauce to spice things up!”
Edge Steak & Bar at Four Seasons Miami, 1435 Brickell Avenue, Miami; 305-381-3190; edgerestaurantmiami.com.