Chef Matt Greco wins best leg of lamb dish at Lamb Jam

When it comes to cooking lamb, Bay Area chefs are upping their game. Fifteen squared off in the recent Lamb Jam competition, with wildly creative results: Curried lamb riblets. Deconstructed lamb tamales. Lamb-caponata pinwheels.<br /><br />

For the second consecutive year, chef Vernon Morales of Salt House in San Francisco emerged victorious and will cook in the American Lamb Board's finale. His seasonal "best of show" dish featured those curried ribs with vadouvan spices, tamarind barbecue sauce and white peach chutney. He's got them on the lunch menu now.

The People's Choice award went to another rib dish -- a spicy number created by chef Sophie Uong of Picán in Oakland.

Chef Matt Greco of the Restaurant at Wente Vineyards in Livermore created the winning leg of lamb dish, a lamb sausage with vadouvan pickle slaw. (Hmm, a trend. Clearly, lamb marries well with vadouvan, that light Indian-French curry.) At Wente, Greco serves a lamb pastrami appetizer with coriander aioli and pickled onion.

Click here to view the full article online.