Myers Park Country Club’s Director of Culinary Operations submits his two recipes: an Australian Lamb Kafka and a Roasted Australian Lamb Loin.
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, Scott Craig CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.), demonstrates how he plates his appetizer, Australian Lamb Kafka with Minted Yogurt, Citrus Yogurt, Tomato Jam, as well as his entree, Roasted Australian Lamb Loin with Herb Inlay Seasonal Vegetables, Potato-Parmesan Gratin, Glace d’Agneau.
Click on the photos below to view the recipes.