VAIL, Colorado — The fifth annual Colorado Lamb Cook-Off kicked off the 19th annual Taste of Vail in Vail Village Wednesday.

Six judges sampled 20 lamb creations and crowned La Tour’s Chef de Cuisine Chase Wilbanks’ oven-roasted Colorado lamb leg with goat cheese gougere the winner. The dish also featured spring pea puree, smoked red wine sauce and pickled ramp salad.

Upon hearing the news, Wilbanks cheered.

“I knew there was a bunch of good dishes out there. I was just in there for a good competition and we wanted to do the best we could,” he said.

Wilbanks has been tweaking the dish for the past three weeks.

“Ramp is a wild baby spring onion that just came into season in Oregon,” he said. “We were trying to be seasonal with the dish, which is why we used English peas and wild ramps.”

Second place was awarded to Sous Chef Adam Hand of Terra Bistro for his Kingston lamb patties. Third place went to Chef Paul Anders of Sweet Basil for his slow-roased leg of lamb with a ricotta cannoli and smoked paprika chimichurri. The people’s choice award was given to Chef Mark Millwood of Ocotillo at the Marriott for his benedict-style lamb hash.

Each chef was given 80 pounds of lamb to use in their creations. The dishes ranged from lamb meatloaf and sliders to smoked lamb gyros and curried lamb roti, and even some desserts like Toscanini’s lamb bread pudding.

Despite snowy weather earlier in the day, there was a large turnout for the event, said Jana Morgan, event director and co-founder.

When Morgan woke Wednesday morning, she was a little concerned, she said.

“I was so worried at 6 o’clock this morning when it was dumping, but I knew we would pull it together,” she said. “Rain, snow, sun or wind, the Vail people always come out with a smile on their face.”

And in the end, her worry was for naught.

“The event started at 3:30, and, at 3:19, the sun started to shine,” she said.

First place, La Tour

Chef de Cuisine Chase Wilbanks

Recipe for 2009 Colorado Lamb Cook-Off



Oven Roasted Colorado Lamb Leg

Two Goat Cheese Gougere, Spring Pea Puree, Smoked Red Wine Sauce, and Pickled Ramp Salad

Recipe:

1 ea lamb leg BRT

Salt

Pepper

Butchers twine

Olive oil

Method:

1. clean the fat from the lamb leg

2. tie the lamb leg with butchers twine

3. season with salt and pepper

4. rub a thin coat of olive oil an lamb legs

5. roast in an oven at 350 until 120 degrees internal temperature

6. pull and let rest

Smoked red wine sauce

1 ea btl red wine

1 shallot

2 clove garlic

1 T olive oil

¼ cup tomato paste

2 T smoked paprika

1 C demi glace

2 ea bay leaf

1 sprig thyme

Salt

Pepper

Method:

1. sweat the shallot and garlic in olive oil

2. add tomato paste and cook until sweet

3. add the smoked paprika and aromatics

4. deglaze with red wine, and reduce the wine by half

5. add the demi glace

6. skim and strain in to a container reserve for later use

2 goat cheese gougere

For gougere dough

1 C water

7 T butter

1 ¼ C flour

5 eggs

1 ¼ C naked goat cheese

Salt

Pepper

Method:

1. combine water, butter, salt, and pepper in a sauce pan

2. when the butter is melted add flour all at once

3. stir to combine then cook for 2-3 minutes until the dough pulls away from the side of the pan

4. transfer to a mixer and start at low speed

5. add the cheese and start adding the eggs one at a time until all incorporated

6. pipe the dough on to a silpat and bake at 350 until golden brown and crispy

Miticana goat cheese filling

1 ea miticana goat cheese log about 1 lb

1 C heavy cream

2 T honey

Salt

Pepper

Method:

1. combine all ingredients in a sauce pan until melted together

2. strain and put into a piping bag

3. pipe the filling in to the bottom of the gougere

4. reserve for later use

Spring pea puree

1 lb English peas shelled

1 cup water

1 ea shallot

2 T olive oil

Salt

Pepper

Method:

1. combine all ingredients in a sauce pan and bring to a simmer

2. cook until the peas are tender

3. transfer to a blender and puree until smooth

4. finish with salt and pepper to taste



Pickled ramp salad

1 lb fresh ramps

1 cup water

1 cup sugar

¼ C salt

¼ C white wine vinegar

2 ea bay leaf

1 T peppercorn

1 bunch watercress

Method:

1. combine water, salt, sugar, vinegar, and aromatics in a sauce pan and bring to a boil

2. clean the ramp tops and reserve for salad

3. put the ramp bottoms in to a container and pour hot liquid on top

4. let sit for 30 minutes

5. strain off liquid and cool ramps

6. combine ramps and watercress and dress with olive oil and season with salt and pepper.

Second place, Terra Bistro

Kingston Lamb Patties

Adam Hand – Sous Chef,Terra Bistro

Yield: 12 Patties

For the Dough:

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups all-purpose flour

1 1/2 teaspoons curry powder

1/2 teaspoons turmeric

1 teaspoon Kosher salt

1/2 cup Whole butter,COLD

1/2 cup Vegetable Shortening,COLD

1 each Large egg

1 Tablespoon white vinegar

1/4 cup ice water

For the Filling:

Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------

1 Tablespoon Olive oil

1 cup Yellow onion,finely Diced

2 Tablespoons Garlic, minced

1 Tablespoons Fresh ginger, minced

1 each Jalapeño pepper, seeded and minced

1 each Habenero pepper, seeded and minced

2 each Scallions, finely chopped

1 pound Ground Lamb

1 teaspoon Dried thyme, Crumbled

1 teaspoon Curry powder

1/2 teaspoon Cumin

1/2 teaspoon Allspice

1/2 teaspoon Smoked paprika

1/2 cup Panko bread crumbs

1 cup Lamb stock

to taste Salt and ground black pepper



Method:

For the Dough:

1)In a large bowl, combine the flour, curry, turmeric and salt.

2)Cut in the butter and shortening, using a pastry blender,until the mixture resembles coarse cornmeal.

3)Mix the egg and vinegar together and stir the mixture into the flour.

4)Add enough of the ice water to form a firm dough.(do not overwork)

5)Form into a flat disk and refrigerate for at least 1 hour.

For the Filling:

1)Heat the oil in a large Saute pan add the onions,scallions, peppers, ginger and garlic and sweat over medium heat until soft.

2)Add the ground lamb and cook over medium heat until crumbly.

3)Stir in the dried spices and bread crumbs.

4)Stir in the stock and cook over low heat until the liquid is absorbed.

5)Add the salt and pepper.

6)Cool completely.



To Assemble:

1)Roll out dough to 1/4" thickness then cut into 4" circles. Ball remaining dough together, roll out to 1/4" again then cut out 4" circles again.

2)Place 1 tablespoon of filling on each circle.

3)Brush edges with lightly beaten egg then fold over, seal and crimp pressing together with tines of a fork. 4)Brush tops with remaining egg. With a sharp knife, poke 3 small vent holes.

5)On a non-stick or greased cookie sheets in a pre-heated 400° Bake for 25-30 mins. Until golden brown.

Third place, Sweet Basil

Sweet Basil – executive chef paul anders

Slow Roasted Leg of Lamb, Whole Milk Ricotta, Fennel Pollen and Citron Cannoli,

Smoked Paprika Chimichurri

Smoked Paprika Chimichurri:

Yield= 4 ½ Cups

4 T. smoked Spanish paprika

4 C. neutral oil, canola etc.

Toast the paprika over low heat until fragrant, add the oil and mix very well. Bring the oil over low heat and steep for 30 minutes. Strain the oil through a coffee filter and cool the oil.

While the oil is cooling, prepare the rest of the Chimichurri:

10 ounces shallot, brunoise

2 ½ ounces garlic, mince fine

2 bay leaves

1 bunch parsley, chop

1 oz. tarragon, chop

½ oz. rosemary, chop

½ oz. mint, chop

8 anchovy filets, rinse well, paste

7 ounces red verjus

Combine all ingredients, add the reserved oil, season with 1 T. salt. Allow to stand for 24 hours to allow flavors to blend well.

Whole Milk Ricotta:

Yields about 1 lb. of cheese

1 Gallon, Whole Milk

2 C. heavy cream

2 T. salt

½ oz thyme, tie in butcher’s twine

3 ½ T. lemon juice

Combine the milk, cream, salt and thyme in a large pot. Bring slowly to a boil, just before the milk boils, add the lemon juice. Once it begins to boil, the curds should separate, cook for 3-5 minutes further over low heat. Strain the curds through cheesecloth and allow to drip to desired creaminess. Chill and serve.

Fennel Pollen and Citron Cannoli Shell:

907 g bread flour

51 g sugar

270 g water

180 g citron vinegar

28 g eggs

113 g butter, softened

15 g fennel pollen

8 g salt

Combine all ingredients and mix in stand mixer with a dough hook for 8 minutes. Tri-fold the dough and allow to rest for 2 hours. Pinch a small piece of dough and roll very thin against the “fold”. Cut the rolled piece of dough into a circle and wrap around a 1/2” diameter metal tube. Fry the shell in a deep fryer at 350 degrees until golden brown. Allow to cool slightly and remove the shell from the tube.

Leg of Lamb:

1 boneless, leg of lamb

1 Cup smoked paprika Chimichurri

Salt and pepper

Rub the leg inside and out with the Chimichurri and salt and pepper. Place on a rack over a sheet pan and oven sear the lamb in a 500 degree oven for 15 minutes. Remove the lamb and cool oven to the lowest setting, preferably 180 degrees. Place the lamb back in the oven and slow cook for 4 hours or until the internal temperature reaches 130 degrees. Remove from the oven and allow the leg to rest for at least 30 minutes before cutting. Shave the leg thinly against the grain and serve immediately.

Assembly:

Place the cheese in a pastry bag with a round tip and pipe into the cannoli shell until full. Drape the shaved lamb over the cannoli and sauce the lamb with one teaspoon of the Chimichurri. Season with a little lemon zest and a few drops of lemon juice.

People's choice, Ocotillo

Lamb Hash Benedict Style

Mark J Millwood

Executive Sous Chef

Vail Marriott Mountain Resort and Spa

The braising technique

Approximately 10 boneless legs of lamb.

24 ounces roasted vegetable base (1.5 containers).

5 quarts Water

6 cups Fresh Orange Juice

1 quart Apple Juice

1 cup Apple Cider Vinegar

2 bunches Fresh Rosemary (8 each 12” inch sticks)

2 bunches of Fresh Thyme

2 cups Whole Peeled Garlic Cloves

2 Tablespoons Whole Black Peppercorns

5 large Yellow Onions (cut like you would for onion soup)

4 Tablespoons Sweet Paprika

2 cups Tomato Paste

Method

Season and brown (salt & pepper), the lamb. Add the aromatics spices, onions, garlic and deglaze the pan with the orange juice, reduce by half (Total time: 30 minutes).

Dissolve & dilute (use a whip), the tomato paste and the roasted vegetable base

Use the remaining liquids (water, apple juice and vinegar). Add this mixture to the reduced orange juice and bring to a boil. Turn your braising liquid down to a low simmer for about 30 minutes.

Transfer the braising lamb to the oven

Remove your lamb from the liquid and transfer them to a large roasting pan (rotate the top layer to the bottom). Remove most of the herbs and larger pieces of debris from the braising liquid and place it on top of your lamb. Whisk the braising liquid to emulsify all the ingredients that may have stuck to the bottom of the pan. Adjust the consistency with water if necessary (do not salt). Pour the braising liquid over the lamb, cover tightly with two layers of foil and continue braising in the oven.

Braise in the oven for 3 hours at 375 degrees.

Check after 2 hours to be sure you have enough braising liquid. If the foil is not sealed well, the liquid will reduce faster. You may have to add a couple of cups of water.

Total cooking time is about four hours. Be sure the meat is fork tender. Let the meat cool overnight, in the braising liquid for best results. If the meat seems to be falling apart or is over cooked, let it cool completely before you try to move it, or remove it from the pan. When completely cool, the meat will bind and firm up, so that it is easier to handle.



INGREDIENTS:

10 braised and cooled lamb legs

1 gallon large diced onions

2 gallons shredded potatoes blanched (shredded hash browns)

1 quart Ocotillo Steak Sauce …or A-1

2 gallons Chicken Stock

1 gallon Reduced Braising Liquid (Reduced by half)

24 bay leaves

Salt and pepper to taste

MAKING THE HASH:

Pull the (chilled), braised lamb, toss with the rest of the ingredients and mix well.

Roast hash in a large roasting pan at 350 degrees until all excess moisture has reduced. While baking, stir hash every 20 minutes or so to mix in the (caramelized), “crust” that forms on the top.

When the hash gets to the proper consistency, scoop it into a clean hotel pan and let it cool down.

THE BENEDICTS:

1 half English muffin toasted

1 ea slice of tomato (grilled)

2 oz lamb hash

1 poached egg

1 oz hollandaise sauce

1 pinch chopped chives