Pro Am DC


American Lamb Pro-Am. Sunday, March 4th, 3pm – 5pm.
4 Local Food Bloggers team up with 4 of DC’s Top Chefs to serve up American Lamb Dishes and compete for American Lamb Pro-Am supremacy

Download the winning recipe

And the Winner is… Chef John Critchley and Russell Warnick! Great Job Guys! Thanks to all our Participants, Chefs, and guests. Ewe Guys Rocked!

thanks for voting you can read the blogs below

"Rack of Lamb" Meatballs

Chad Clay
Eat More Drink More

I started a tradition a few years back where I cook an elaborate meal for my father’s birthday. I love to cook, so it was a great excuse to break out a fancy cookbook and make a decadent meal for my family. Cost is never a concern. Lobster? Wine? Why not? The first time I cooked my father’s birthday meal I prepared several days in advance, pouring over Thomas Keller cookbooks to perfect a lobster mac & cheese and a beautiful rack of lamb. …read more»

Slow Cooked Leg of Lamb

Johnna Rowe

Johnna Knows Good Food

Experimenting with lamb has been a hobby of mines for quite some time so when the opportunity was presented to have some good old fashioned competition (*courtesy Border Springs Farm lamb) in seasoning it up and cooking it, I jumped on it. The problem with jumping head first into a commitment is ensuring you have all of the proper tools to complete the task. Here’s a little secret about my life …read more»

Roasted Leg of Lamb with Caramelized Onions and Fig Sauce

Lauren DeSantis
Capital Cooking Show

The American Lamb Board invited me to participate in the first D.C. American Lamb Pro-Am. Being that I’m a huge fan of lamb, I jumped at the opportunity. Not only did I have a blast judging the Lamb Jam last year in DC, but I’ve also been hosting a series of dinner parties as one of the Lambassadors for the Tri-Lamb Group. From leg, to ground lamb, to shank… I love it all. …read more»

Lamb Ragu

Marissa Bialecki
We Love DC

Any time I cook for a big group of friends or take a stab at concocting my own recipe, I try to remember this tiny little truth: stick to what you know. Of course, I take that with a grain of salt, but the principle remains the same. Hosting a dinner party for eight, especially if you’re aiming to impress a certain member of the crowd, means that it’s probably not the right time to try your hand at that chocolate souffle recipe you’ve never made or even tasted. I’m all for taking risks in the kitchen. …read more»

Wok Seared Lamb Lettuce Wraps

Mary Cunningham
Arugulafiles.com

This is a recreation of a dish I once had at P.F. Changs that I quite enjoyed. Yes, P.F. Changs, the chain restaurant. The one with the absurdly big horse statue in the front. Say no more.

The dish is a simple stir fry, but the toasted sesame seeds and crispy iceberg lettuce make it special. Iceberg lettuce.…read more»

Capital Spicy Lamb Chili

Mike Bober
Capital Spice

Foodie pop quiz. What’s the first word that comes to mind when I say “lamb?” If you’re a Fan of Lamb, the answer is likely to be something like “tender,” “medium-rare” or just plain “delicious.”

If you had asked us just a few years ago, our answer would probably have been “intimidating.” …read more»

Marinated Lamb with Crispy Polenta Cakes

Olga Berman
Mango Tomato.com

I was born in a year of a sheep under an astrological sign of an Aries–it’s no wonder, then, that I LOVE lamb.

I tend to order lamb whenever I eat out at Indian, Mediterranean or American restaurants and am also not a stranger to cooking lamb. …read more»

Lemongrass Lamb Stew

Sylvie Nguyen
Thrifty DC Cook

My pantry is really full and I need to do something about this. It has become somewhat ridiculous. I have a containers of food products that have been sitting in the kitchen for over a year and I have yet to do anything with them. My problem is…I have a disease. There is no name for it but the closest name would be "Recipe reading-over-excited-food-shopaholic." …read more»

Stuffed Leg of Lamb with Port-Wine Reduction

John Cruz
Eat Drink DC

After a long hiatus, Eat.Drink.DC is back online and ready for 2012! One of our goals of 2012 is to not only avoid the impending Mayan Apocalypse, but to also be more regular with our updates, reviews, recipes, and anything else noteworthy of sharing with you fine people. So to kickoff our new found enthusiasm for everything we love about food: let’s talk about lamb. …read more»

Salt Baked Boneless Leg of Lamb

Sarah Meyer Walsh
The District Domestic

Hi All :) Thanks for coming on over to check out this recipe I put together for the very first D.C. American Lamb Pro-Am Challenge! I have a little experience with this lean, mean grazing machine from a ways back, but love trying new techniques! I was thrilled when I opened my refrigerated bag to find a hunk of a piece (boneless leg) of lamb from Border Springs Farm down in Southwest Virginia …read more»

Welsh Rarebit Lamb Nachos

Russell Warnick

Endless Simmer

Recently, I was invited to participate in a recipe competition hosted by the American Lamb Board. I think in all the years in writing for ES I’ve only ever cooked up one lamb dish. In a moment of weakness I agreed to participate. The premise of the contest is to create an original dish (do they even exist these days?) using a cut of meat provided to us by the good folk at Border Spring Farms in Virginia — in this case a dry aged boneless leg of lamb. …read more»

Lemon-Mint Crusted Leg of Lamb with Spiced Fig Stuffing

Colleen Levine
Foodie Tots

While lamb stew is a Foodie Tots favorite during the cold winter months, roast lamb is one of my favorite celebrations of spring. In my inter-faith household, lamb is one of the rare shared culinary traditions and is frequently served for our Easter supper. Easter has a tendency to fall during Passover, which can pose a menu planning challenge as leavened breads and such are forbidden. …read more»

Chinese Roast Lamb with Rice Noodles

Mary Kong
Girl Meets Food

As a contestant in this year’s DC American Lamb Pro-Am, I prepared one of my favorite recipes growing up—char siu chow fun. Char siu means “fork-roasted” in Cantonese, and refers to the barbecued meats you see hanging on hooks in the windows of Chinese restaurants, and chow fun means “stir-fried noodles.”

The Chinese are very literal.

…read more»