Lance S. Cook, Executive Chef of Hammock Dunes Club, submits his two recipes: Australian Lamb Loin stuffed with Pistachio-Shallot Farce and Middle Eastern Lamb Kofta Kabob with Cucumber-Yogurt Raita.
The 2021 Club + Resort Chef Australian Lamb Competition is sponsored by True Aussie Beef & Lamb
Club + Resort Chef has teamed up with True Aussie Lamb to kick off its first-ever virtual cooking competition to showcases the depth of culinary talent within the club industry and the wide-ranging applications of different lamb cuts on club and resort menus. (Read more about the competition here.)
Each week for seven weeks, C+RC will feature the entries of one of the club chef competitors. On March 15th, C+RC will announce the winner of the competition.
In this video, Lance S. Cook, WCMC, CEC, CCA, WCEC, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club, Palm Coast, Fla., shows the plating of his appetizer, Middle Eastern Lamb Kofta Kabob (India) with Cucumber-Yogurt Raita, Fresh Roti Flatbread, Caramelized Carrot-Sesame “Salad,” Roasted Cauliflower Hummus, and Cilantro, as well as his entree, Australian Lamb Loin stuffed with Pistachio-Shallot Farce, Mustard-Persillade Crust, Potato Pave with Whip and Locally Grown Carrot Micro, Caulini-Pearl Onion Petals-Zucchini Tourne, Pea-Horseradish Puree, Red Wine Lamb-Demi Glace, and Carrot “Vinaigrette” Emulsion.
Click on the photos below to view the recipes.
Middle Eastern Lamb Kofta Kabob (India) with Cucumber-Yogurt Raita, Fresh Roti Flatbread, Caramelized Carrot-Sesame “Salad,” Roasted Cauliflower Hummus, and Cilantro
Click here to view recipe
Australian Lamb Loin stuffed with Pistachio-Shallot Farce, Mustard-Persillade Crust, Potato Pave with Whip and Locally Grown Carrot Micro, Caulini-Pearl Onion Petals-Zucchini Tourne, Pea-Horseradish Puree, Red Wine Lamb-Demi Glace, and Carrot “Vinaigrette” Emulsion
Click here to view recipe
