Verdict: Everyone Wins with Lamb

IQ6N0037For the past few years, I’ve had the honor of judging many cooking competitions. They’re usually great fun, and tend to be for good causes – like Guest Chef on the Waterfront, which will be back this Wednesday.

In terms of food quality, my favorites have been ingredient-specific: Cochon 555 and Lamb Jam Seattle. The former has made me fatter (happily!), while the latter has made a real lamb lover out of me.

IQ6N0042When the American Lamb Association surprised me recently with a meaty delivery, I was delighted. Inside the ice-packed box: five pounds of lamb leg, cut for kabobs. With a pot-luck barbeque event just two days away, I knew what I was making.

This time, I’d be doing the cooking, and others would be tasting and judging. I made a marinade of olive oil, honey, and lemon juice, adding in onions, garlic, rosemary, and mint. After an overnight in the marination bath, I pulled out the lamb and skewered them up with onions and bell peppers. In less than ten minutes of time on the grill, they were done. And simply delicious!




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