Favorite Dishes #49: Flinders Lane’s Lamb Rump


Australians and lamb are like Americans and apple pie — the stereotype of “shrimp on the barbie” is far less common than baby sheep (and for the record: they’re actually prawns). Modern Australian eatery Flinders Lane (162 Avenue A; 212-228-6900) serves a lamb dish that could convince even the pickiest eater to love the other red meat.

The globally inspired dish nods to the diverse ethnic groups that make up modern-day Oz, starting with its seasoning: The lamb rump is crusted in wattleseed, a native spice that’s been used by the Aborigines for centuries. The cut is sliced then placed atop a Middle Eastern garlic harissa sauce and a cucumber-and-red-onion salad. The whole thing is dressed with a minted yogurt sauce. Tunisian harissa comes from the Arabic population, its heat balanced by the creaminess of the yogurt and the bold coffee-like flavors of the indigenous seed. The result is out of this world.

It’s a high-end riff of an Australian late-night classic, the souvlaki. The combination of Mediterranean flavors and ingredients is intended to mimic the popular pita filled with meat, tzatziki, tomato, chips, and onions. With the largest Greek population outside of Greece, Melbourne has adopted the Hellenic street-food snack as one of its own. Many Aussies host souvlaki nights, as Americans do Taco Tuesdays. While pork is the most commonly used meat in the dish’s homeland (chicken and lamb are used less frequently), the abundance of sheep led to a new Down Under twist on the age-old snack.

The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10. To read about previous dishes, browse our 100 Favorite Dishes page.

Here’s our countdown up to now:
#100: Laminated Blueberry Brioche at Dominique Ansel Kitchen
#99: Egg Shop’s Golden Bucket Fried Chicken
#98: Ramen Lab’s Torigara Shoyu
#97: Cannoli at Ferdinando’s
#96: Breakfast Sandwich at Dimes
#95: Banana Royal at Eddie’s Sweet Shop
#94: Fletcher’s Burnt Ends
#93: Almayass’s Mante
#92: Empellon Taqueria’s Fish Taco
#91: El Rey’s Sardine Tostada
#90: General Tso’s Pig’s Head at the Cannibal
#89: The Vegetarian at Meat Hook Sandwich Shop
#88: The 21 Club’s Creamy Chicken Hash
#87: Deep-Fried Olives at Via Carota
#86: Pougi at Loi Estiatorio
#85: Pearl & Ash’s Smoked Bread with Chicken Butter
#84: Gluten-Free Pizza at Rossopomodoro
#83: Perry St’s Chocolate Pudding With Candied Violets
#82: Whit’s End’s ‘Fuckin’ Bluefish Dip’
#81: Morgenstern’s Salt and Pepper Pine Nut Ice Cream
#80: Levain Bakery’s Chocolate Chip Walnut Cookie
#79: Delmar Pizzeria’s Pizza
#78: Cafe Cluny’s Avocado Toast
#77: Brooklyn Star’s Cinnamon Bun
#76: Pork Belly Cotton Candy at Carnem
#75: Ippudo’s Pork Buns
#74: Mission Chinese Food’s Oil-Cured Anchovies
#73: Johnnycakes at LoLo’s Seafood Shack
#72: The Starving Artists Steak at Belle Reve
#71: The Spotted Pig’s Gnudi
#70: Xi’an Famous Foods’ Tiger Vegetable Salad
#69: Crème Brûlée Truffle at Kee’s Chocolates
#68: Pok Pok’s Muu Paa Kham Wong
#67: Cacio e Pepe at Upland
#66: Pulpo at Toro
#65: Junior’s Something Different
#64: Duck Carnitas at Cosme
#63: Banana Miso Ice Cream Sandwich at Neta
#62: Breads Bakery’s Chocolate Babka
#61: Braised Lamb Neck at the Gorbals
#60: Dough’s Passionfruit Doughnut
#59: Uncle Jesse Bao at Baohaus
#58: Patatas Bravas at El Colmado
#57: Lupulo’s Razor Clams
#56: Bar Masa’s Spicy Dancing Shrimp
#55: Underwest Donuts’ Halva
#54: The Virgola Platter at Virgola
#53: Noreetuh’s Monkfish Liver Torchon
#52: Amarena Cherry Merveilleux
#51: Roasted Mushrooms at Bara
#50: Fonda’s Oaxacan Black Mole Enchiladas