Winged Foot Golf Club’s Executive Chef submits his two recipes: True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) and Slow Cooked “Aussie Lamb” Top 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, Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.), shows the plating of his appetizer, True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer, and Dehydrated Beet Powder, as well as his entree, Slow Cooked “Aussie Lamb” Top Sirloin with House Made Lamb Bacon, Potato Pave, Puree of English Peas, Périgord Truffle and Spring Vegetable Salad, and Lamb Reduction.
Click on the photos below to view the recipes.