Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club, submits his two recipes: Yogurt Marinated Australian Lamb Tenderloin and Prosciutto Wrapped Australian Lamb Sirloin.
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, Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.), shows the preparation and plating of his appetizer, Yogurt Marinated Australian Lamb Tenderloin with salt-baked heirloom baby carrots, pickled cucumber, roasted red pepper puree, crispy potatoes, and yogurt foam as well as his entree, Prosciutto Wrapped Australian Lamb Sirloin with spinach-apricot-golden raisin stuffing, carrot & pea tartlet, artichoke-parmesan fritter, sweet & sour charred eggplant, pea & mint puree, and romesco sauce.
Click on the photos below to view the recipes.