Cambridge is full of hidden oases from a zen garden in North Cambridge, a roof top garden near MIT, to a pasture in The Charles Hotel where a flock of not so sheepish diners, chefs, and brewers converge once a year for Boston’s Lamb Jam.
After hours of sampling the gamut of dishes that the chefs prepared from four cuts of lamb a People’s Choice, Best in Show and Category winners were declared.
This year’s People’s Choice was the colorful crêpe with layer upon layer of flavors. Cassie Piuma of Oleana won the hearts and palates of the 500 lovers of lamb with her Lebanese style lamb crêpe with harra sauce, crushed walnuts, cucumbers and pomegranate. For those of you who missed this year’s event, you can sample some of Oleana’s fabulous lamb in their Lamb with Turkish Spices, Pita & Everything Green with Garlic & Yogurt or Moussaka. Or, you can head to Sofra for their lamb shawarma.
Winners for each cut category were as follows. Chef Brian Reyelt of Citizen had a leg up on the competition winning with his lamb leg and bone marrow polpettone with bourbon cherries. Chef Brian Alberg of the Red Lion Inn won best shoulder dish with his lamb shoulder and kale meatballs with Farm Girl Farm smoked tomato purée served with a Parmesan croustade. Best shank dish was an elegant braised lamb shank terrine served atop a round of caraway brioche and topped with a crispy lamb bacon from Chef Michael Scelfo of Russell House Tavern. Best loin hailed from Rhode Island and was La Laiterie‘s Chef Matt Jennings‘ Korean flavored deli creation a Korean lamb reuben with a red miso cured lamb loin, sauerruben, gochujang thousand island dressing and smoked Emmentaler on a semolina and lamb fat roll.
The winner for Best in Show at Boston’s Lamb Jam is Chef Brian Alberg of the Red Lion Inn. He will go on to compete in the Lamb Jam finals at Savor the Central Coast in California at the end of September.
For more Lamb events, head over to Fans of Lamb and check out their upcoming events and contest.