Grilled Lamb Shoulder Confit with Creamy Parsnips and Preserved Huckleberries
By Chef Mark Bodinet of Copperleaf Restaurant at Cedarbrook Lodge
American Lamb and Bean Winter Stew
By Chateau Ste. Michelle Culinary Director John Sarich
Ras Al Hanout Spiced Lamb on Flatbread with Harissa Yogurt
By Chef Dylan Giordan of Serafina
Rotisserie Leg of Lamb with Hard Apple Cider Salsa
By Chef John Jadamec of Tualilip Resort Casino
Marinated Lamb Skewers with Tomato-Olive-Fennel Crostini
By Winemaker Richard Funk – Saviah Cellars
Winner of the Vintage Walla Walla 2010 Winemaker’s BBQ