Udon lamb noodle bowl
American Lamb Board
Johnson and Wales University, Providence, R.I.
Chef/professor Jonathan Poyourow starts this bowl by stir-frying strips of lamb sirloin and adding lamb stock, white miso paste, soy and oyster sauces for a savory broth. He recommends customizing flavors with lemon grass for more citrus flavor or red miso paste for a darker broth.
Persian lamb kebob
Penn State, State College, Pa.
Penn State is home to a cool new piece of machinery, the kebob-o-matic, a souped-up sausage stuffer. This makes forming lots of ground lamb into kebobs easy and fast. Chef Dave Anderson made these kebobs and pitas from scratch for an outdoor event.
Eastern Carolina University, Greenville, N.C.
This LTO at ECU’s 1907 grill earned a permanent place on the menu for this school year. The thin pitas are stuffed with ground lamb patties and topped with baby spinach, feta cheese, olive tapenade and tzatziki. Mashup heaven!