Lamb cupcakes? You bet.
At the Lamb Takedown, on April 18 to the Bell House, anything goes — as long as its made with lamb.
Matt Timms, the impresario behind the popular “Takedown” series of amateur chef cook-offs, held the first Lamb Takedown last year, but wasn’t really sure what to expect.
“I didn’t think you could do much more than a stew,” said Timms, who wound up tasting tacos, tajines, ravioli and even Uyghur recipes at last year’s event. “I wasn’t thinking outside of the box.”
With 20 competitors, Timms is expecting an equally diverse menu this year. There have even been rumors of cupcakes.
“There’s so much you can do with meat in general. Ultimately you can take any recipe and substitute meat for lamb and give it an extra dimension,” said Timms.
The event will be fun for eaters, but it could also be important for lamb, which remains exotic and less popular in the U.S. than it should be (according to the American Lamb Industry Association, we only eat a pound a year of the meat, compared to 66 pounds of beef).
“It’s a really good meat,” Timms said. “It deserves better than it’s getting.”
And for $15, you’ll get plenty.
Lamb Takedown at the Bell House [149 Seventh St. between Second and Third avenues in Gowanus, (718) 643-6510], April 18, 4 pm. Tickets $15. For info, including information on how to sign up, visit www.chili-takedown.com.