Food and Drink, The Features

Lamb Ragu for the American Lamb Pro-Am

Photo courtesy of bonappetitfoodie
Rigatoni with lamb ragu
courtesy of bonappetitfoodie

Author’s note: This post is for the D.C. American Lamb Pro-Am competition. The task: come up with a lamb recipe for the competition for readers like you to vote on here. If I make it to the top 4 contestants, I get paired with a DC chef, go on to rep We Love DC and cook a lamb dish for 200 people!

Any time I cook for a big group of friends or take a stab at concocting my own recipe, I try to remember this tiny little truth: stick to what you know. Of course, I take that with a grain of salt, but the principle remains the same. Hosting a dinner party for eight, especially if you’re aiming to impress a certain member of the crowd, means that it’s probably not the right time to try your hand at that chocolate souffle recipe you’ve never made or even tasted. I’m all for taking risks in the kitchen. But there are times and places when it’s better to do so.
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