The First Annual Lamb Pro-Am

Had enough lamb yet? Didn’t think so. Just kidding, I have too, and I promise this is the last lamb post until next year’s Lamb Pro-Am. We just have to tell you what went down! Because it was epic, and we are so happy to have been a part of it. It started with a boneless leg of lamb that we made into our Moroccan Style Lamb Chapati, then you guys voted us into the competition (gracias) and we got to recreate our recipe with Marc Orfaly from Pigalle for the main event. We didn’t win (sadface) but we were thrilled with the outcome, and we had a blast. A few days before the competition, we went to Pigalle to meet our chef and deliberate on a recipe. We decided on a Chinese/Moroccan fusion dish that was basically our original recipe, in a steamed bun instead of chapati (for ease of mass serving), with some Chinese spices added to the mix. We also decided to cook our lamb two ways so the bun would have different lamby textures inside it, a roasted leg of lamb cooked to medium rare and braised shanks. Chef Orfaly invited us into his kitchen to see the preparation of the spice marinade and lamb butchering.

The day of the event, you can imagine how thrilled we were when we saw this beautiful pile of lamb on the plate ready for serving. It came out perfect.

Then we added pumpkin yogurt sauce and braised shank to the mix. Our pickles were mixed in the yogurt sauce.

The hardest part was assembling each little bun, Chef Orfaly and his assistant Christian were hard at work steaming buns and stacking lamb from start to finish.