If you haven’t heard, and if you’re one of our friends on Facebook chances are you have, Richard and I are competing for a top spot in the first American Lamb Pro-Am competition, sponsored in conjunction by the American Lamb Board and Boston Chefs.com . For the contest, 10 local bloggers were given a leg of lamb and last week we created our own recipes; Richard created a lamburger and I made Guinness Braised Lamb Poutine. Check out our creations!
About Richards Burger: Richard ground up the beef in meat grinder and then hand-packed the patties and right before cooking them in a cast iron skillet, he stuffed his burger with honeyed goat cheese. Then he topped it with a pomegranate salsa before placing it in between a soft Portuguese bun. Then he turned his attention to the fries, where he deep fried them in duck fat and then salted them liberally and topped it with fried sage leaves.
About my Lamb Poutine: For my lamb dish, I gave the classic Canadian dish Poutine an updated twist with roasted and salted sweet potato fries, Guinness braised lamb, that I slowly simmered all day until it got incredibly soft and soaked with flavor. I then reduced the braising liquid until it made a richly flavorful “gravy” to top my lamb. The entire dish was topped with feta cheese and sprinkled with fresh chopped chives.
We had a lot of fun coming up with these recipes and participating in this contest, we hope you’ll vote for either Ricahrd’s Lamb Burger or my Lamb Poutine – voting ends Friday!! Thanks for your support!