American Lamb Board Hosts D.C. Lamb Jam

 

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.

 

 

 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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