Club + Resort Chef

  • Home
  • Chefs
  • F&B
  • Banquet
  • Auto-Fire
  • Podcast
  • Master Class
  • C+R Talks Live!
  • Recipes
  • Chef to Chef Conference
  • Resources
    • C+RC Association
    • Top Ranked Culinary Experience
    • Digital Issues
    • News
    • Webinars
    • Videos
    • Virtual Cooking Competition
    • Sponsored Content
    • FAQs
    • Advertise

Hammock Dunes Club’s Lance Cook Submits Lamb Kofta Kabob and Lamb Loin stuffed with Pistachio-Shallot Farce to 2021 Australian Lamb Competition

By Joanna DeChellis, Editor, Club + Resort Chef | February 16, 2021

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

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Director of Content of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast, Club + Resort Talks, and has served in a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club + Resort Business.

Related Articles Read More >

Winged Foot GC’s Rhy Waddington on the Inspiration Behind his Winning Australian Lamb Dishes
Winged Foot GC’s Rhy Waddington Wins 2021 Club + Resort Chef Australian Lamb Competition
Ansley GC’s Kevin Walker, CMC, Submits Moroccan Spiced Lamb Sirloin and Basil Crusted Lamb Rack to 2021 Australian Lamb Competition
The Club at Pasadera’s Colin Moody Submits Smoked Aussie Lamb Tartare Roll and Aussie Lamb “Rack and Roll” to 2021 Australian Lamb Competition
Top Ranked Private Club and Resorts for Culinary Experiences

Club + Resort Chef Association

Join hundreds of your peers!

C+RC Association Join the Club and Resort Chef Association to network with professionals in your area, meet local vendors, gain access to educational programs and materials and more!

C+RC Newsletter

Club + Resort Chef Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club + Resort Chef in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort chef magazine today.

Get the Magazine!

Club + Resort Chef
Club + Resort Chef
  • About
  • Contact Us
  • Advertise
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2022 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Chefs
  • F&B
  • Banquet
  • Auto-Fire
  • Podcast
  • Master Class
  • C+R Talks Live!
  • Recipes
  • Chef to Chef Conference
  • Resources
    • C+RC Association
    • Top Ranked Culinary Experience
    • Digital Issues
    • News
    • Webinars
    • Videos
    • Virtual Cooking Competition
    • Sponsored Content
    • FAQs
    • Advertise