Executive Chef Paul Anders of Sweet Basil nabbed first place at the Taste of Vail Lamb Cook-Off, held April 4 in Vail Village, Colo., an event sponsored by the American Lamb Board (ALB). Anders slow roasted a leg of lamb and served the tender meat with preserved lemon labneh (a soft cheese made from yogurt), herb sauce, dried olives, lamb cracklins and pickled ramps.
The People's Choice winner was Lord Gore Restaurant at Manor Vail Lodge. The restaurant served braised lamb arancini, which are fried saffron risotto rice balls topped with truffle aioli and achiote oil.
The event, held throughout the streets of Vail Village, showcased more than two dozen of the resort's finest chefs preparing an array of lamb dishes. From traditional preparation of lamb to creative recipes Vail chefs presented innovative selections showcasing Colorado lamb.
"We were thrilled to see the diverse and delicious ways lamb was prepared by these Vail Valley chefs," said Megan Wortman, ALB executive director.
Reprinted in part from Vail Daily