Are ewe a fan of lamb? I am. So much, in fact, that last week I found myself devouring such a ridiculous amount of lamb at the sold-out Lamb Jam that I think I hit my quota for the year.
Eighteen chefs from around the D.C. area served up their most creative lamb dishes at the D.C. leg of the American Lamb Tour, and I waited in line with hundreds of other Fans of Lamb to try each delicious morsel.
The event was held at Eastern Market, and the chefs were whipping up their best from the stalls along the perimeter of the main building. It was a beautiful evening in D.C., not a cloud in the sky.
Inside the hall, wineries and breweries were pouring their finest, including my fave, Port City. There was fabulous live music from John DeLore and Steve Lewis. There was even a spice-rub DIY blending station, where I loaded up on spices for that day—one day—when I will cook lamb.
Oyamel created fun little lamb tacos. Vidalia was serving smoked barbecue lamb shoulder, with lamb bacon, collard greens, and garlic pickles on a potato roll. Poste had lamb loin carpaccio with lamb bits. No joke, there were bits of lamb heart, tongue, and kidney. I was scurred.
Occidental Grill had mini plates of dried rub grilled loin on a bed of baby greens, beets, shaved onions, and pickled mushrooms. Mad Fox Brewery was serving barley malt roasted leg of lamb with their version of a “lamb jam” and beer jus. Bibiana whipped up lamb shoulder stuffed with rosemary, arugula and pickled cherry peppers.
But my very favorites were head to head with one another: a super creative roll of lamb from PS7s that resembled a Cinnabon—and tasted just as good as the sweet treat. My other favorite was the sausage and pepper lamb sausage with fried onions and basil from Bourbon Steak. It didn’t look the greatest, but it was so delicious.
Everyone seemed to agree with me. Chef Adam Sobel of Bourbon Steak at Four Seasons won the People’s Choice Award at the event. Chef John Critchley or Urbana won the Best in Show and Best Leg Dish. Other winners included Best Loin Dish, Rodney Scruggs, Occidental Grill & Seafood; Best Shank Dish, Chef Dimitri Moshovitis, Cava Mezze Restaurant; and Best Shoulder Dish, Chef Nick Stefanelli, Bibiana.
What an awesome event—I will definitely be back for my fill next year. The best part? All this in support of Share Our Strength.