Mmm, West Coast Chefs Victorious At American Lamb Jam Finale

Four of the nation's best chefs showed their chops last week, competing for top honors at the annual American Lamb Jam in New York.

San Francisco's Chef Vernon Morales, of Salt House, won Best in Show for his Vadouvan spiced lamb riblets made with tamarind BBQ sauce, white peach chutney, lemon cucumber and radish raita. Portland, Ore. Chef Mark Hosack, of Gracie's, prepared a lamb shank and Israeli couscous with dried fruit, mint, grilled garlicky greens, earning him People's Choice.

Also competing were Chef Michael Scelfo, Alden & Harlow (Boston) and Chef Marjorie Meek-Bradley, Ripple (Washington, D.C.)

To reach this finale, the contenders bested dozens of other chefs, winning hundreds of spectator votes in their respective regional showdowns.

American Lamb Jam goers sampled the winning recipes, along with numerous other dishes featuring American lamb, watched butchery demonstrations, enjoyed beer and wine tastings, and experimented with flavors at the D.I.Y. lamb spice rub station.