Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club, submits her two recipes: Australian Lamb Empanadas with Harissa Yogurt and Herb Butter Roasted Rack of Australian Lamb with Lamb Jus.
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, Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas), show the preparation and plating of her appetizer, Australian Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, and Pickled Vegetables, as well as her entree, Herb Butter Roasted Rack of Australian Lamb with Lamb Jus, Mint Chimichurri, Baby Carrots, Blistered Tomatoes, and Pickled Pearl Onions.
Click on the photos below to view the recipes.
Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, and Pickled Vegetables
Click here to view recipe
Herb Butter Roasted Rack of Australian Lamb with Lamb Jus, Mint Chimichurri, Baby Carrots, Blistered Tomatoes, Pickled Pearl Onions
Click here to view recipe
