The Aussie Lamb Challenge: From Erickson's Chinese Sticky Ribs to Elliott's Albondigas
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:
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.
Mike Pirolo of Macchialina Taverna Rustica has a braised leg of lamb with burrata risotto and balsamic glaze and minted bread crumbs.
Eric Kaszubinski from Miami Airport Marriott has a braised Aussie lamb shakes with sambuca soaked apricots and olives.
Todd Erickson from Haven and Huahua's Taqueria put out Chinese sticky ribs with soba noodle salad.
Tim D'Antuono from Harbours Edge has forbidden fried rice with Asian-style lamb.
Thomas Griese from Michael Mina 74 has a molasses and bourbon glazed leg of Aussie lamb with orange marmalade and pearled couscous.
Josh Elliott from L'echon Brasserie created a lamb albondigas over a chickpea puree.
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.
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