We met Chef Geo Lanez during our recent Aussie Lamb cooking competition with Club & Resort Chef. We loved his entry and what he was doing at the Patterson Club in Fairfield, CT – a prosciutto-wrapped lamb sirloin, and a yogurt-marinated Aussie Lamb tenderloin? Yes please!
Chef Geo Lanez
Executive Chef
The Patterson Club
How did the Aussie lamb go over with your club members and guests?
Lamb is generally popular here at the club, but the Aussie lamb really nailed it. We switched over to buying exclusively Australian for all of our lamb, and made it a regular feature on the menu. I love discovering new products and bringing the best of what’s available to our guests!
What have you and your team learned about cooking with Aussie lamb?
We love how consistent and versatile it is to work with. We used that same yogurt-marinated preparation from the competition in an event for 100 guests, and it came out beautifully. When my team has confidence in the product they’re using, and how it’s going to taste, I know we’re going to execute at a high level.
What’s next for Aussie lamb at the Patterson Club?
More lamb! We’re using racks as a permanent feature, but with sides that rotate in and out with the seasons. So those early spring carrots give way to a radish salad, and then something new for the summer. Because the flavor of the Aussie lamb is mild, it plays really well with ingredients in every season.
Yogurt-marinated Aussie Lamb tenderloin
Prosciutto-wrapped lamb sirloin
Good onya Chef! We can’t wait to see what you are cooking up next.