Announcing Lumina Lamb Recipe Contest Winners

We partnered with Lumina Lamb to give one chef a once-in-a-lifetime trip to New Zealand. Check out the winning chefs and recipes here.

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StarChefs partnered with Lumina Lamb this winter to give one chef an all-expenses paid trip to New Zealand. Join us in giving a big congratulations to Chef Michael Boyer of Nordstrom on his winning dish: Marinated Lumina Lamb Shoulder with Seared Cabbage, Puffed Rice, and Spiced Shallots.

As Boyer describes, “Lumina lamb has a mild flavor, both in the roasted shoulder and in its caramelized fat. I was inspired by how the lambs are cared for from start to finish. In this dish, I focused on the flavors of cumin, chile, and Sichuan peppercorns. I love how the taste, texture, and experience of these spices contrast the richness of the lamb and linger with floral and citrus notes. I paired the lamb with a seared cabbage for a textural component, but chose to char it, which brings out the natural sweetness of the interior.”

Recipe: Marinated Lumina Lamb Shoulder with Seared Cabbage, Puffed Rice, and Spiced Shallots

Chef Michael Boyer’s Marinated Lumina Lamb Shoulder with Seared Cabbage, Puffed Rice, and Spiced Shallots

Chef Michael Boyer of Nordstrom

A big congratulations to Michael, and the two runners up, whose outstanding recipes will not be leaving them empty handed:
Chef Joe West of Fine Dining Restaurant Group with his Smoked Lumina Lamb Burnt Ends, Coconut Broth, Chile, Fennel, Fresh Herbs, White Onion, and Lime and Chef Ezra Tierney of Lord's Koji-Pressed Lumina Lamb, Braised Daikon, Chermoula Yogurt, Figs, and Chile Vinegar Jus.

Recipe: Smoked Lumina Lamb Burnt Ends, Coconut Broth, Chile, Fennel, Herbs, Onion, and Lime
Recipe: Koji-Pressed Lumina Lamb, Braised Daikon, Chermoula Yogurt, Figs, and Chile Vinegar Jus

Chef Joe West’s Smoked Lumina Lamb Burnt Ends, Coconut Broth, Chile, Fennel, Fresh Herbs, White Onion, and Lime

Chef Ezra tierney’s Koji-Pressed Lumina Lamb, Braised Daikon, Chermoula Yogurt, Figs, and Chile Vinegar Jus

IN PARTNERSHIP WITH

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