American Lamb Board Hosts D.C. Lamb Jam

May 28, 2013 Industry News
Industry News

Twenty top chefs from Washington competed May 20 in the third annual D.C. Lamb Jam. Chef Marjorie Meek-Bradley of Ripple won best in show as well as best use of lamb shanks for her Lamb Shank Ragu with Potato Gnocchi, Favas, Pickled Ramps, and Parmesan. Chef Meek-Bradley will compete for the title of National Lamb Jam Master at the Lamb Jam Finale in New York this fall.

Other winning dishes from the DC Lamb Jam include:

People's Choice: Dimitri Moshovitis of Cava Mezze Restaurant with Braised Lamb Shank in Barolo, Goat Cheese Gnocchi, Truffle, and Aged Parmesan.

Best Leg Dish: Lee Gregory of The Roosevelt with

Smoked Leg of Lamb, SC Farro "Dirty Rice", Red Onion Marmalade, Green Tomato Relish.

Best Breast Dish: Will Artley of Pizzeria Orso with Braised Lamb Belly with Tomato Jam.

Best Shoulder Dish: Victor Albisu of Del Campo with Roasted Lamb and Clam Taco: Lamb Shank, Grilled Clam Salsa Verde, Grilled Guacamole.

 

 

 

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