Seattle Chefs Baaa-d To The Bone At Inaugural Lamb Jam

Pho-braised lamb shank fresh rolls from Monsoon East. Anderson Valley lamb shoulder tagine from Lola. Osso bucco-style leg of lamb from Andaluca. Lamb-stuffed pot stickers from Ponti Seafood Grill. ART's BLT with lamb bacon.

Those were just a few of the knockout dishes featured at Lamb Jam Sunday at Bell Harbor Conference Center on Elliott Bay. The capacity crowd enjoyed the creative lamb-centric dishes paired with wines from some of the top producers in Washington state.

Lucky me. I got to help judge the eclectic lineup of dishes, 17 in all, each paired with a wine. The panel of half a dozen fellow food writers/food lovers were served four flights that consisted of bite-size portions, divvied up into categories: shoulder, loin, shank and leg of lamb.

The group tasted, sipped and wrote notes furiously as plates were cleared and more were delivered. Scores were compiled based on presentation, creativity and taste. It was a very tough call, but the winners were Monsoon East for most creative and best shank. Lola scored best shoulder honors while best wine pairing was the Northstar merlot with Nell's braised shoulder and hummus. Barking Frog's lamb-tastic loin cooked sous vide and served with the spectacular DeLille Syrah was the best in show. 

What was so striking was the versatility of the star ingredient. Never would have guessed lamb shank would have worked so well wrapped in a fresh roll. And there was a surprise in that Monsoon gem, too. A gelee made from the pho broth.

The same could be said for the wines served alongside the lamb. Washington wines were perfect accompaniments to the intensely flavored meat and assertive seasonings. Especially enjoyed the Col Solare, the J. Bookwalter 2006 Foreshadow Cabernet and the 2006 Rediviva from Buty.

Sure would be great to see more events like this, showcasing one wonderful ingredient. How about an artisan cheese jam next? Or a wild salmon jam next spring?

--Leslie Kelly