Monday, July 8, 2013
Just like the popular Food Network show, the competition begins when both chefs are tasked with using a mystery ingredient in their dishes. The secret ingredient given to them was New Zealand Lamb (shoulder and leg). They both faced a panel of three judges, who sample their dishes and determine the winner.
Clark successfully defended his title, making this the third consecutive year in which he's won.
Clark's four courses were:
Tartare of New Zealand Lamb Shoulder pineapple, tamari, ginger, jalapeno, herbs, crispy wonton, lime yogurt.
Pan-seared and Chilled Lamb Leg Wrap butterleaf lettuce, red lentils, peppers and onions, tomato jam.
New Zealand Leg and Shoulder Stew stella artois cidre, apples, mirepoix, pickled apple and carrot top salad.
Roasted Leg of Lamb spice rubbed, braised greens, curry smashed purple potatoes, raspberry and lamb bone reduction.
If you did you did not get a chance to attend Tucson's Iron Chef festivities, you can head out over to Lodge on the Desert where on select days Clark will be cooking up some of these four courses. Check out Lodge on the Desert's website to find out more info.