The lamb lovers’ equivalent of Pigs & Pinot went down yesterday at Fort Mason, without a specifically designated wine varietal pairing but with a lot of fine choices of what to eat and drink. Full disclosure: Your Grub Street editor was one of the judges at S.F.’s first Lamb Jam, which featured twenty dishes by local chefs, and we can safely say we’re good on lamb now for a few weeks.
The big winners of the day were, in the shank category, Oola’s rosemary and red wine-marinated lamb shank with heirloom tomato panzanella; the Cabernet and balsamic braised leg of lamb with blue cheese grits from 1300 on Fillmore, which also took home the audience prize; a delicious lamb loin dish from chef Kim Alter of the upcoming Plate Shop, with roasted vegetables and a smoked garlic purée; and a hand-rolled pasta dish from Bar Bambino with Pecorino-braised lamb shoulder and pickled onions. Also delicious, in our opinion, were a lamb zampini (sausage) from Incanto; a spicy bite of loin from Dennis Lee at Namu; a delicious crépinette from Derek May at The Waterfront; a rich Iranian, seven-spiced stew from Zaré at Fly Trap; and the five-spiced lamb loin with ricotta salata and an Arbequina olive salad from FIVE in Berkeley.
Below, click the button for our full, hopefully mouthwatering slideshow.
Earlier: SF Chefs to Kick Off a Month of Gorging With a Lamb Jam [Grub Street]