Lamb Take-Down

Adam Ragusea, PRK Guest Contributor

One of the benefits of toiling in public radio is that sometimes you get invited to do crazy stuff, like judge a lamb cooking competition. It was a terrific, well-organized event held at the Middle East in Cambridge, around the corner from my place. More than a dozen amateur chefs were each given 15 pounds of lamb furnished by the American Lamb Board, and let loose. Dishes ranged from the elegant winner (five-spice braised lamb with pickled vegetables), to an impeccable Barbara Lynch inspired lamb bolognese, to something I might uncharitably describe as “lamb shank Shake n’ Bake.”

Congrats to all the competitors; enjoy my little commemorative iMovie!