COLLECTED RECIPESBARKING FROG • BOKA RESTAURANT + BAR CICCHETTI • DELICATUS • EVA RESTAURANT LECOSHO • MANHATTAN SEATTLE • OLIVAR ROW HOUSE CAFÉ • TEN MERCER • THE OLIVE & GRAPE • THE SCOTCH & VINE • THE STUMBLING GOAT BISTRO • VOLTERRA

THE AMERICAN LAMB BOARDPRESENTS

BARKING FROG

Located in the heart of Woodinville Wine Country, the Barking Frog excels in American regional cuisine with Pacific Northwest influences.  We’re also known for our extensive Washington wine list.

14580 NE 145TH ST.WOODINVILLE, WA 98072(425) 424-2999WILLOWSLODGE.COM/BARKING_FROG

BRAISED LAMB SHANK

2 lamb hind shanks3 carrots4 ribs celery1 large onion10 cloves garlic

1oz whole peppercorns1oz fresh thyme2 bay leaves½ bottle red wine2 cups water

Sear the lamb in a pot that has a tight-fitting lid (do not add salt at this point.) Remove lamb and sauté the vegetables, pepper and herbs. After the onions are translucent, add the wine and water and bring to a boil. Return the lamb to the pot, put the lid on and cook in the oven at 325 ̊F for about 2.5 hours (when it’s done the lamb will fall off the bone.) If you don’t have a lid, parchment paper and aluminum foil are a fine replacement. Cool the lamb so you can pick the meat off the bone. Strain the remaining liquid and place on the stove to reduce until it coats the back of your spoon (napé.)

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LAMB CHAMP

AWARD WIN

NER!

BRAISED LAMB SHANK PAPARDELLE PASTA

BARKING FROG

Located in the heart of Woodinville Wine Country, the Barking Frog excels in American regional cuisine with Pacific Northwest influences.  We’re also known for our extensive Washington wine list.

14580 NE 145TH ST.WOODINVILLE, WA 98072(425) 424-2999WILLOWSLODGE.COM/BARKING_FROG

PAPARDELLE PASTA

4 Parsnips2 Turnips2 RhutabagaReduced Liquid From Braising¼ LB. Butter (Cut Into Cubes)1 C Water1 LB. Papardelle Pasta (Or Long Noodle Of Your Choice)

Cut vegetables to bite-sized pieces. Bring water to a boil, remove from heat, whisk butter in one piece at a time. Add diced vegetables to the butter, bring to a boil and remove from heat. Add the lamb and the reduction, boil the pasta, mix everything together.

Garnish with fresh herb and pickled shallots. PICKLED SHALLOT

5 Shallots (Sliced Thin)¼ Cup White Wine Vinegar¼ Cup Sugar ½ Cup Water2 Tbs Salt2 Tbs Pickling Spice Blend2 Tbs Turmeric

Place shallots to the side and bring the rest of the ingredients to a boil. Strain

liquid over shallots, place in fridge to cool.

LAMB CHAMP

AWARD WIN

NER!

BOKA RESTAURANT + BAR

BOKA is a vibrant, communal blend of lounge, bar and restaurant. Sleek, contemporary design is infused with a menu of urban American food, handcrafted cocktails, and a Northwest influenced wine list. Meal services include breakfast, lunch, cocktail hour, dinner, late night dining and weekend brunch.

1010 FIRST AVENUESEATTLE, WA 98104(206) 357-9000BOKASEATTLE.COM

LAMB SHOULDER

Rub Lamb Shoulder With Harissa Spice. Let Sit 24hrs. Roast In 300 Degree Oven Until Desired Temperature. 

HARISSA PASTE

6 Red Peppers Roasted3 Roma Tomatoes6 Chile De Arbol1T Toasted Coriander Seeds1t Toasted Caraway Seeds1/4 Cup Canola1 Preserved Lemon1T SaltBlend all ingredients.

 PARISIENNE GNOCCHI

1 1/2cp Water6oz Butter1T Salt2cps Flour2T Dijon1T Chopped Chives3/4cp Goat Cheese5-6 Large Eggs 

Melt butter in water. Stir in flour and cook over medium heat until dough pulls away from the pan. Place dough in mixer add eggs one at a time. Add salt, dijon, chives, and cheese continue to mix until incorporated.

BRASS TACKS

One of the newest players to the Georgetown food & booze game. Brass Tacks has earned a serious following since opening there doors in January. The former Big & Tall shop has transformed into a legit spot for local brews, craft cocktails and majorly crave able food in its adorably quirky setting.

6031 AIRPORT WAYSEATTLE, WA 98108(206) 397-3821GEORGETOWNBRASS.COM

APPLEWOOD SMOKED LAMB SHANKChris Opsata, Executive Chef

Six 12-14oz lamb shanks2Tbls kosher salt 2 tsp fresh cracked pepper1tsp coriander ½ tsp cumin2Tbls olive oil     

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 Brush lamb shanks with olive oil. Liberally season with salt, pepper, coriander and cumin.Cover and refrigerate overnight. Soak applewood chips over night as well.Prepare the smoker at medium heat, 180-190 degrees. Place shanks in the middle of the smoker. do not crowd the rack.Smoke the lamb shanks at 185 degrees for 4-5 hours until dark crust develops and the meat has a fair amount of give to it.Pull from smoker and let cool uncovered.  

 QUICK BRAISE

8qt veal stock2ea yellow onion – rough chop1ea carrot- rough chop2ea celery stalks- rough chop3 cloves garlic4ea sprigs fresh thyme Add cooled, smoked lamb to the above ingredients in a heavy bottomed braising dish. Cover and braise at 250 degrees for 2-3 hours or until tender.Remove shanks and let cool completely. Strain braising liquid and reserve.

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BRASS TACKS

One of the newest players to the Georgetown food & booze game. Brass Tacks has earned a serious following since opening there doors in January. The former Big & Tall shop has transformed into a legit spot for local brews, craft cocktails and majorly crave able food in its adorably quirky setting.

6031 AIRPORT WAYSEATTLE, WA 98108(206) 397-3821GEORGETOWNBRASS.COM

 To Complete The Dish1ea lamb shank1/4 cup cooked white beans1/2 cup blanched winter vegetables (onion, carrot, celery, parsnip)1/2 cup braising reductionSalt and pepper to taste1tsp unsalted butter    

 BRAISE REDUCTIONreserved braising liquid- all3 cups cabernet2Tbls tomato paste Add tomato paste to heavy bottomed sauce pot. Cook over medium heat for 4-5 min. Deglaze pan with red wine, continue to cook for an additional 5min. Add veal stock, reduce heat to low.Continue to cook on low until reduced by half or liquid coats the back of spoon. Remove and let cool completely    

 OVEN-ROASTED LAMB SAUSAGE 10 lbs ground Oregon lamb shoulder5 lbs ground lamb or pork belly3 tablespoons sweet paprika2 tablespoons smoked paprika3 tablespoons ground fennel seed2 tablespoons ground black pepper3 tablespoons minced garlic8 tablespoons salt1 ½ cups dry white wine½ cup sherry1 cup chopped parsley

 Combine all ingredients by hand until meat becomes tacky. Using your Kitchen Aid sausage-stuffing attachment, stuff filling into sausage casing. If you don’t have an attachment, you can form into patties. Cook sausages to 135-140 degrees in a pan over medium heat, first getting a good sear on the meat. Serve with your favorite side.

CICCHETTI KITCHEN + BAR

Cicchetti, Serafina’s sister restaurant, boasts exquisite Mediterranean cuisine, unique specialty cocktails and an extensive wine list. With beautiful views of Lake Union and downtown, Cicchetti is the perfect place to experience the flavors of the Mediterranean with distinct Seattle flair.

121 E BOSTON ST.SEATTLE, WA 98102 (206) 859-4155SERAFINASEATTLE.COM/CICCHETTI

 

DELICATUS

DUCK EGG AND BLACK PEPPER PAPARDELLE W/LAMB LEG, SOUS SOL POACHED CHERRIES, GRILLED SPRING ONION & SUGO ALLAAGNELO. TOPPED WITH FRESH CHEVRE AND MINT GREMOLATA.

103 1ST AVE SSEATTLE, WA 98104(206) 623-3780DELICATUSSEATTLE.COM

ROASTED LAMB LEG 1 Bone In Lamb Leg2 Shallots7 Heads Garlic2 Oz Olive OilSalt And PepperMince Shallot And GarlicPoke With Fork A Few Times  Around Leg, Especially In Thick AreasRub Leg With Oil, Salt And PepperPack Minced Shallot And Garlic Around Leg And Into And Crevasses 

• Roast Lamb Leg At 450 For 50 Min, Rotating Pan Halfway Through• Turn Leg Down To 240, Loosely Cover With Foil And Cook For Minimum 10 Hours.• Once Leg Is Ready To Come Out, Remove And Let Rest For 15 Min.• Pour Pan Drippings Into Container And Allow To Cool In The Refrigerator.• Once Cool To The Touch, Pull Meat From Leg Bone.• The Fat Will Set In The Container Overnight, The Next Day, Remove Fat Cap To Expose

Lamb Jelly, Save This For Later In The Recipe

MINT GREMOLATA7 Cloves Garlic1 Tablespoon Lemon Zest1 Tablespoon Salt2 .5 Cups Loosely Packed Mint1 Cup Loosely Packed Italian Parsley2 Tablespoons Olive Oil

Using Mortar And Pestle crush garlic, lemon zest and salt into a paste.Rough chop herbs and mix with paste, drizzle oil as necessary to incorporate ingredients.

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DELICATUS

Delicatus is a Seattle delicatessen with a bistro flair focusing on locally sourced, fresh ingredients prepared daily. Located in Historic Pioneer Square we prepare traditional comfort fare inspired by the cultural diversity of Seattle.

103 1ST AVE SSEATTLE, WA 98104(206) 623-3780DELICATUSSEATTLE.COM

SOUS SOL POACHED CHERRIES 1# Dehydrated Washington Cherries½ Cup Sugar½ Cup Water1 ½ Cups Sous Sol Wine1 Tablespoon Red Wine Vin1 Tablespoon Saba Bring liquids to gentle simmer, add sugar, stir until dissolvedAdd cherries, liquid should envelope all the cherriesGently poach and stir until liquid has reduced by halfCool cherries in pot  until ready to handle, remove and excess liquid not absorbed by cherries, store cherries in plastic container 

DUCK EGG PASTA 200g AP Flour200g Semolina4 Duck Eggs At Room Temperature1 Teaspoon Olive Oil2 Tablespoons Crushed Black Pepper Standard Pasta Procedure, Cut To Pappardelle

 ASSEMBLY

Cook Pasta In Salted Water Until Al DenteIn Sauté Pan Over Medium High Heat Add Oil, Garlic And 1 oz. Mire Poix. Once Vegetables Have Some Color, Add Lamb And Continue To Sauté. Deglaze Pan With Red Wine And Stock, Add Spoonful Of Lamb Jelly And StirOnce Sauce Has Formed, Add Noodles, Continue To Mix And Stir Noodles Should Have A Glazed Look To Them, If More Lamb Jelly Is Needed, Add Some Salt And Pepper To Taste. Spiral Twist Pasta Out Of Pan And Into Center Of Bowl.Crumble Fresh Chevre Over Pasta And Finish With Spoonful Of Gremolata

EVA RESTAURANT

A casual, Seattle neighborhood restaurant offering fine dining in a relaxed atmosphere, focusing on local produce, natural meats, and handmade wines.

2227 N 56H STSEATTLE, WA 98103206.633.3538EVARESTAURANT.COM

Heat canola oil in a deep, heavy skillet and brown lamb, working in batches so as not to crowd the pan. Adjust heat as necessary to keep from burning. Remove lamb and drain oil. Add the stock, scraping up the browned bits of lamb from the pan. Return the lamb to the pan, bring to a simmer, and braise until the lamb is tender. You may add water if necessary to cover the meat. Remove the lamb, saving the braising liquid. Refrigerate the stock for several hours or overnight. Remove and discard the fat.

For the ragu: Char the whole eggplant on the grill or directly over a burner on a gas range. Cook until the eggplant is soft. Cool, peel, and puree. Strain the tomatoes, saving the juice, and chop. Heat olive oil in a heavy sauce pan and sauté onion until softened. Add garlic and cook two minutes. Add tomato paste and stir into the onions. Add the chopped tomatoes and juices along with the defatted braising liquid, eggplant purée, and oregano. Season with salt and pepper. Bring to a simmer and cook gently until reduced to a thick sauce.

Reheat the braised lamb in the ragu. Serve over pasta and garnish with the kefalograveira cheese.

*A Greek sheep’s milk cheese. You can substitute another sheep’s cheese such as Pecorino.

BRAISED LAMB WITH ROASTED TOMATO & EGGPLANT RAGU 2 Lb Lamb Shoulder, Trimmed & Cut Into 2” Squares 2  T Canola Oil3  C. Chicken Stock 2 T Olive Oil1 Yellow Onion, Diced3 T Garlic, Chopped1 Can Tomato Paste1 Can Whole Tomatoes 1 Eggplant2 T Greek OreganoSalt & Pepper ½ Cup Kefalograviera* Cheese, Grated

LECOSHO

Voted one of Seattle’s 10 best new restaurants by the Seattle Times.  We serve European-inspired dishes utilizing the best of local & seasonal fare in a casually elegant atmosphere. Our desire is to serve you simple, delicious, well-prepared food – “food we like”, as we say.

89 UNIVERSITY ST.SEATTLE, WA 98101(206) 623-2101LECOSHO.COM

Season cubed lamb with salt & pepper. Sear lamb in batches over high heat in a heavy-bottomed saute or braising pan, removing to a roasting pan as all pieces are browned.Add the carrots, celery, fennel, fennel seed & garlic. Continue to cook, stirring, to brown the vegetables and release their aromas.Add the tomato paste & caramelize, then add the whole, bunched herbs. Deglaze with the red wine, scraping completely over the bottom of the pan to get any browned bits. Simmer to reduce the wine by half.Add the tomatoes & stock. Bring to a boil, then pour over the seared lamb.Cover the lamb & liquid with parchment paper, then with foil or a tight-fitting lid, and braise in a 350 degree oven for 2 ½ – 3 hours, until lamb is fork tender. Remove & discard the bunches of herbs; remove the lamb from its sauce and allow to cool enough to handle. With 2 forks, shred the lamb in batches and return it to its sauce. Season to taste with salt & pepper.Serve over risotto or fresh pasta, with shredded fresh herbs & pecorino romano, and accompanied by a bottle of vino nobile or rosso di montalcino.

SPRING LAMB RAGU

Olive Oil For Cooking3 Lbs. Boneless Lamb Leg, Cubed2 Carrots, Diced 2 Celery Ribs, Diced½ Fennel Bulb, Diced4 Cloves Garlic, Chopped1 Tsp. Fennel Seed, Toasted & Ground1 Bunch Basil, Bunched1 Bunch Thyme, Bunched4 Large Sprigs Rosemary Sprigs, Whole2 Tbsp. Tomato Paste½ Bottle Dry Red Wine1–28 Oz. Can San Marzano Tomatoes, Crushed 6 Cups Veal Stock, Or Low-sodium Beef BrothSalt & Pepper

Season lamb shanks with salt, pepper, and italian seasoning.In a Pot, add oil and Sear lamb shanks on all sides until golden brown. Remove shanks and set on the side.Add rosemary, onion, carrot, celery, garlic, bay leave, and pepper corn to pot and saute for 5 min.Now add Lamb shanks, red wine and beef broth to pot.Cover pot and let braise in the oven at 350 degrees F for three hours

Serve lamb shanks with white cheddar grits and roasted brussels sprout.

Strain then reduce braising liquid for a nice sauce.Garnish with chives

MANHATTAN SEATTLE

Manhattan is a great combination of steaks, seafood and southern charm. Tasty cocktails and a brunch like no other. Seasonal menus created eight times a year and hospitality as warm as the south.

1419 12TH AVESEATTLE WA 98122(206) 325-6574MANHATTANSEATTLE.COM

ROSEMARY BRAISED LAMB SHANK

2 Each Bone In Lamb Shanks1 Tsp Italian Seasoning3 Sprigs Rosemary1 Each Medium Onion, Large Dice1 Each Large Carrot, Large Dice2 Stalks Celery, Large Dice5 Garlic Cloves2 Bay Leaves1 Tbsp Black Peppercorns1 Cup Red Wine4 Cups Beef Broth

OLIVAR

Olivar, the Spanish word for “olive grove”, is the theme of this cozy spot reminiscent of a quaint bistro that one would discover while exploring France and Spain, offering small and large plates with Mediterranean flavors.

806 E ROY ST.SEATTLE, WA 98102(206) 322-0409OLIVARRESTAURANT.COM

LAMB RAGU PROVENÇALE WITH PAPARDELLE 2 Lb Lamb Shank1 Onion, Diced4 Garlic Cloves, Chopped2 Tbsp Celery, Diced1 Red Pepper, Diced1 Green Pepper, Diced¼ Pitted Niçoise Olives1 Tsp Tomato Paste1 Cup White Wine      

Fry the lamb shanks in a hot skillet with olive oil, until golden brown. Remove and reserve. Add the vegetables and fry for a few minutes, deglaze with the white wine.Put the shanks back in the skillet and cover with water, then add the tomato paste and the olives.Cook in the oven at *350 for about 4 hours, or until the meat falls off the bones.Take the shanks out the liquid and separate the meat form the bones.Reduce the stock to about half and add the shredded meat. Serve hot with homemade pasta.

ROW HOUSE CAFE

Featuring made-from-scratch comfort food, house made desserts & pastries, a craft cocktail bar featuring local spirits, regional & old world wines, and an eclectic selection of rotating tap beer.

1170 REPUBLICAN STSEATTLE , WA 98109(206) 682-7632ROWHOUSECAFE.COM

MIXED BERRY CHIPOLTE LAMBEric Smith, Sous Chef

Braised LambIngredients:2 Anderson Ranch lamb shoulders 8 cloves roasted garlic, pureed6 ounces olive oil½ cup chopped parsley1 T chopped thyme2 T fine-chopped rosemary1 T granulated dry garlic 2 T kosher salt2 T cracked black pepper3/4's with beef stock jus (from braised lamb) 

Open shoulder and remove stringPat dry with towel and rub all ingredients into the meat evenlyFlattop sear crispy to char meat at 450 degrees both sidesTransfer to roasting panFill pan 3/4's with beef stock jus/ equal parts waterCap with foil and place in oven for 4-5 hours

Rest and cool away from liquid-Save jus (cool as well)Once cooled cut 2-3 oz 2x3inch squaresWrap each pc with Applewood slab baconSear fold side down to lock on bacon-all four sides Rest and cool for service

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ROW HOUSE CAFE

Featuring made-from-scratch comfort food, house made desserts & pastries, a craft cocktail bar featuring local spirits, regional & old world wines, and an eclectic selection of rotating tap beer.

1170 REPUBLICAN STSEATTLE , WA 98109(206) 682-7632ROWHOUSECAFE.COM

MIXED BERRY CHIPOLTE Eric Smith, Sous Chef

1 ½ Q braised lamb as jus12 oz Chambord1 lb container fresh strawberries6 oz container fresh raspberries9 oz fresh blueberries2 T blond roux – equal parts butter and flour½ C sugar2 chipotle peppers (embasa) 

Combine ingredients into saucepan on simmer on medium heatReduce ¼ and add roux to thickenEmulsify in blender Plating:3oz bed of garlic smashed potatoestop with bacon wrapped lamb shoulderpour 2 oz mixed berry chipotle reduction over potato and platetop with 1 ounce French fried onion

French Fried OnionsIngredients:2 medium red onions, julienned1 C flour2Q canola oilPreparation:Heat oil to 350Shake onion in flour to coat. Remove excess fourFry until golden brown and crisp

TEN MERCER

Ten Mercer provides flavorful and artfully presented food, classic cocktails and an award winning wine list, all served by a professional staff. Located near top regional theatres this Queen Anne dinner house is the perfect stop before, during or after an event.

10 MERCER ST.SEATTLE, WA 98109(206) 691-3723TENMERCER.COM

LAMB SHANK

6 Each Lamb Fore Shanks 2 TBL. Each Salt & Black Pepper 2TBL. Chinese 5 Spice 1 Cup Olive Oil Oppe2 Oz. Each Chopped Garlic & Ginger 2 Cups Onion 1.5 Cup Tomato Puree 5 Cups Cooking Port ¾ Gal. Demi Glace 6 Bay Leaves ¾ Gal. Water

Season shanks well with salt, pepper and 5 spice. Heat oil in heavy bottomed sauce pan. Place shanks in hot oil and brown well on all sides. Remove the shanks from the pan. Add garlic, ginger, onion and tomato puree and cook over medium heat for 10 minutes stirring often. Add port wine, demi, bay leaves and water and bring to boil. Reduce heat to medium, add shanks back to pan, cover and cook for about 2 1⁄2 - 3 hours or until the meat on the shanks is very tender. Remove the shanks from the pan and reduce the liquid to 3⁄4 gallon. It should be sauce consistency.

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Plating the Lamb shank In large bowl place 4-6 oz polenta. Top with lamb shank. Cover with ginger port demi glace. Top with radicchio salad, and serve.

TEN MERCER

Ten Mercer provides flavorful and artfully presented food, classic cocktails and an award winning wine list, all served by a professional staff. Located near top regional theatres this Queen Anne dinner house is the perfect stop before, during or after an event.

10 MERCER ST.SEATTLE, WA 98109(206) 691-3723TENMERCER.COM

Melt butter in pan. Add onions, rosemary and garlic and sauté 5 minutes. Add water, cream and pepper and bring to boil. Add polenta whisking in a slow stream. Cook for 10 minutes on low heat stirring often. Add parmesan, salt and chopped parsley. Polenta should completely soak up liquid and not be gritty. Add more water if needed.

POLENTA2 Oz. Butter½ Lb. Minced OnionsChopped Rosemary Chopped Garlic1.5 Qt. Water½ Qt. Cream1 Lb. PolentaSalt & Black PepperParmesan CheeseChopped Parsley

RADICCHIO SALAD

½ lb. Asparagus, blanched and sliced 1 Radicchio. sliced thinly½ cup olive oil¼ cup lemon juice 1/8 oz. chopped garlic1 Tbl. Dijon1 Tsp. Pepper

Trim about 1” of the woody ends from the asparagus. Cut on a bias no longer than 1”. Blanch in boiling water for 30 seconds only. Remove from the water and plunge into ice water to stop cooking. Drain well and set aside. Toss the blanched asparagus and sliced radicchio together. Combine the remaining ingredients and mix well. Then toss the dressing with radicchio salad.

THE OLIVE AND GRAPE

The owner, Paola Corsini, is third-generation Italian Levantine, from Turkey. Paola’s distinct culture is represented in the menu, most of the recipes have been passed down within her family. Being Italian-Turk, and raised with Greek influence, her kitchen focuses on these three cultures.

8516 GREENWOOD AVE NSEATTLE, WA 98103206.724.0272THEOLIVEANDGRAPE.COM

ADANA SHISH KEBAB

3.5 Lb Ground Lamb (Heavy Grind Or Hand Cut)Salt/Pepper To Taste2 Red Bell Peppers (Small Dice)1/4 Cold Water

Mix all ingredients thoroughly and form approximately 6oz on to long flat metal skewers.

Grill until cooked through. Serve with warm pita, tzatziki and grilled tomato wedge.

THE SCOTCH AND VINE

The Scotch and Vine offers an unsurpassed comprehensive scotch selection of over 200 labels, along with a variety of world class artisan wines from around the globe. We are pleased to present you with a brunch and dinner service of casual but elegant new American cuisine.

22341 MARINE VIEW DR. SDES MOINES, WA 98198(206) 592-2139SCOTCHANDVINE.COM

GRILLED LAMB T-BONE WITH CILANTRO APPLE SLAW 

 HONEY GINGER GASTRIQUE1cup water 1/4c honey (local if possible)1tbl fresh chopped ginger1/4 c apple cider vinegar

Add all ingredients to a non reactive pot and slowly reduce by 2/3. Syrup will be thin; let it cool and thicken.

 3 Ea Martinez Ranch Lamb T-bones  Dust With Madras Curry (World Spice Merchants)& Salt And Pepper To Your Liking

Cook Until Med Rare (Preferred)  Place Slaw in center of plate and add Lamb chops around the outside. Drizzle with gastrique and serve!

CILANTRO APPLE SLAW 2 Honeycrisp apple1 cucumber (english)1 Bu cilantro2 tbsp honey1 fresh lime1 tsp Cider Vinegar

Using a mandoline with a julienne blade, Julienne the apple and cucumber into a large bowl.  In separate bowl mix juice of lime, honey and cider vinegar & stir well. Pour mixture over apples and cucumbers, toss in fine chopped cilantro and mix well.

THE STUMBLING GOAT BISTRO

“Local means investing in your community and knowing where your food comes from, how it was grown, raised free from pesticides and genetic modification.”

6722 GREENWOOD AVE NSEATTLE, WA 98103(206) 784-3535STUMBLINGGOATBISTRO.COM

BRAISED LAMB RAGU WITH GNOCCHI 2Lbs Lamb shoulder1 medium carrot dices2 stalks celery diced1 large onion diced1 16oz can diced tomatoes1 cup red wine1 bay leaf¼ cup vegetable oil½ gallon chicken stock 

Sear lamb shoulder in a roasting pan, brown on all sides. Drain any excess oil. Remove lamb from pan and add the carrots, celery and onions. Cook until the vegetables are translucent. Deglaze the pan by adding the red wine and reduce the liquid by ¾. Add the diced tomatoes, chicken stock and lamb shoulder. Cover the pan with foil or lid and place in the oven at 300 degrees. Cook for 2 ½- 3 hours until tender.When cool, pull the meat apart and set aside. In a processer, place all vegetables and puree then return it back to the pan to slowly cook down with the braising liquid. Make sure all lamb fat and connective tissue have been removed then add the pulled lamb to the vegetable puree and cook to a sauce consistency.

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VOLTERRA

Volterra features the bold-flavored, Tuscan-inspired menu of Chef Don Curtiss showcasing his innovative style applied to the bountiful harvest of the Pacific Northwest. Seasonal Tuscan specialties –truffles, squash blossoms, and fresh porcini mushrooms are featured throughout the year. Our extensive wine list features primarily Italian and Northwest wines.

5411 BALLARD AVE. NWSEATTLE, WA 98107(206) 789-5100VOLTERRABALLARD.COM

121 KIRKLAND AVE.KIRKLAND, WA 98033(425) 202-7201VOLTERRAKIRKLAND.COM

ROSEMARY AND OLIVE BRAISED LAMB OSSO BUCCO

4 lbs - Lamb Osso Bucco, 2” cut2 Stalks - Celery1 Small - Yellow Onion1/2 Cup - Red Wine1 Quart - Veal Demi Glace 1 Tablespoon - Chopped fresh rosemary1/2 cup - Green Italian Pitted OlivesSalt and Pepper - To Taste

Sear Osso bucco in a Rondo pan (braising pan) with olive oil salt and pepper. Remove Lamb after browned then add vegetables to pan.  Cook vegetables ¾ of the way then add all liquids and lamb back to pan.  Season, cover and put into oven at 350 degrees.  Cook until tender then remove meat and cool.

There is a story behind every bite of American Lamb you take. Before it ever makes it to your table, American Lamb is raised by skilled farmers across the country from pastoral grasslands, to high country meadow.

America's sheep producers are committed to raising and supplying only the best quality lamb. Hands-on involvement from pasture to plate ensures that American Lamb meets the highest standards for flavor, tenderness and freshness

AMERICANLAMB.COM

WHERE TO BUY AMERICAN LAMB IN SEATTLE & LOCAL SOURCING INFO.

Martiny Livestock-www.martinysuffolks.comAnderson Ranches- www.oregonlamb.com

Imperial Stock Ranch- www.imperialstockranch.comReister Farm- www.reisterfarm.comNinety Farms – www.90farms.com

Central MarketsMetropolitan Markets

QFC

All recipes in this collection were submitted by the participating restaurants of LAMB CHAMP, a special promotional contest produced by

Seattle Good Business Network, the producers of Dine Around Seattle.

Each of these recipes were featured on the menus of participating restaurants during Dine Around Seattle (March 2 – 29, 2014).

The patrons of Dine Around Seattle were invited to vote online for their favorite featured lamb course and, based on the total number

of eligible votes received, Barking Frog was crowned the SPRING 2014 LAMB CHAMP winner.

We invite you to cast a vote when Dine Around Seattle returns November 2- 30, 2014

to help us crown the FALL 2014 LAMB CHAMP winner.

Seattle Good Business Network is a non-profit network of residents and local independent businesses that share a vision for a resilient, vibrant local economy - one

that's rooted in local ownership, a healthy environment, and strong community. We're about jobs, sustainability, and keeping Seattle Seattle.