Hey everyone! We have some exciting news and we need your help. We were recently asked to participate in the 2nd Annual Lamb Pro-Am competition put together by BostonChefs.com. Here’s how it goes- 14 bloggers from New England (3 from RI / 6 from MA / 3 from ME) are sent a monstrous, caveman size Leg of Lamb to create a recipe, post an article, and then YOU need to cast your vote on your favorite. Since you are visiting our website, of course we are going to ask you to be bias and vote for us.
Please CLICK HERE and vote for our Lamb Tacos! We are hoping to get enough votes to represent Rhode Island in the final round when we prepare our dish at an event for over 200 people. Only one blogger will be victorious…so let’s make it the Front Row Eats team!
We thought long and hard about what direction to go with our recipe. We wanted to be imaginative, but most importantly, we wanted to have fun with it. We were torn between Mediterranean and Mexican…so what did we do? We combined them both for a fusion style taco. Problem solved! It’s something we’ve never seen done before, so we were immediately inspired. And so it became…Braised Leg of Lamb Tacos in Dr. Pepper Adobo Sauce with Medjool Dates!
We braised the Leg of Lamb in a spicy Adobo Sauce with Chipotles. To stick with our Mediterranean fusion theme, we added Medjool Dates for some sweetness. We thought it would be cool to add Dr. Pepper as well. Why? Because it’s the best Cola around…and because it has 23 different flavors which help to create a complex braising liquid. There was a long time rumor that Dr. Pepper contained Prune Juice. Whether this is true or not…doesn’t really matter. We thought it would pair nicely with the dates – and we were right!!!
For our “Med-Mex” creation, we also roasted some chickpeas as a substitute for traditional black beans or pinto beans. For our cooling element, we replaced sour cream with a Greek Yogurt Sauce. We topped everything off with a red cabbage slaw. And we even made our tortillas from scratch!