The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Lamb on the Pit
Lamb on the Pit
via Aussie Lamb Facebook

The people from True Aussie Lamb are really making things fun by coming up with the Winter Wonderlamb Voting Sweepstakes.

The contest, which runs until December 15, lets the masses cast votes on Facebook for one of five dishes created by dynamic local chefs. All of the participating chefs were given a mystery basket before the challenge was started and created a special dish. .

Five randomly selected voters will win $200 gift cards redeemable at any of these five restaurants: The Dutch, Edge Steak & Bar, OTC, L'echon Brasserie, and Meat Market. You can vote once per day and the chef with the most votes will win $500.

Competing chefs and dishes are:

The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Julia Frans from Essensia Restaurant and Lounge has created a dish with paprika and herb marinated lamb skewers with zucchini, fennel ragout, artichoke and new potatoe puree.

The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Mike Pirolo of Macchialina Taverna Rustica has a braised leg of lamb with burrata risotto and balsamic glaze and minted bread crumbs.

The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Eric Kaszubinski from Miami Airport Marriott has a braised Aussie lamb shakes with sambuca soaked apricots and olives.

The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Todd Erickson from Haven and Huahua's Taqueria put out Chinese sticky ribs with soba noodle salad.

The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Tim D'Antuono from Harbours Edge has forbidden fried rice with Asian-style lamb.

The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Thomas Griese from Michael Mina 74 has a molasses and bourbon glazed leg of Aussie lamb with orange marmalade and pearled couscous.

The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Josh Elliott from L'echon Brasserie created a lamb albondigas over a chickpea puree.

The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas

Jason Pringle of DB Bistro Moderne cooked up an Aussie lamb foreshank with Oaxacan black mole.

Visit Australian Lamb's Facebook to cast your ballot.

Follow Short Order on Facebook, Twitter @Short_Order, and Instagram @ShortOrder.

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The Dutch

2201 Collins Ave.
Miami Beach, FL 33139

305-938-3111

www.thedutchmiami.com


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