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Sparrows Point Country Club
919 Wise Avenue
Baltimore, MD 21224


Chef Doug Wilson is the executive Chef at Sparrows Point Country Club. He is a Maryland native, growing up in Phoenix, Maryland and has worked in many of Maryland's finest restaurants. He began his career growing up in a family owned and operated deli and went on to graduate from Baltimore Culinary College in 1991, where he also attended the school program in the Republic of Ireland.

His first management position was at The Milton Inn Restaurant where he steadily progressed forward and then his first Exectuive Chef position was at Bulle Rock Golf Course. He is actively involved in supporting locally owned farms to support Maryland's agriculture. He is also involved in fundraising programs such as Meals on Wheels and Zoomerang.


After an extended tenure at the Elkridge Club, Chef Paul moved recently to another historic and traditional club in the Baltimore area – The Johns Hopkins Club. Chef Paul spent eight great years with one of the oldest country clubs in the country and now prepares his wonderful culinary creations for one of the oldest university clubs in the country. A graduate of Baltimore’s International Culinary College and the European Education Center in the Republic of Ireland in 1989, Chef Paul has worked with a number of decorated chefs before taking on his first Executive Chef position in 1999. Chef Glomp’s previous experiences include The Suburban Club, Chef’s Expressions, and Josef’s Country Inn. Paul has also been extremely active with several community groups and fundraising events including Meals on Wheels, The Cystic Fibrosis Foundation, The Kennedy Krieger Institute, and The Foundation Fighting Blindness, to name a few. Paul has been an active member of the American Culinary Federation since 1996, and has served as the Vice President and President between 2002 and 2006. In 2003, Chef Paul was recognized by the Restaurant Association of Maryland and the Central Maryland Chapter of The American Culinary Federation as their Chef of the Year. Paul’s passion for cooking and love of the kitchen always shines through with personal touches to both intricate and ordinary dishes.

A recipe from CHEF DOUG WILSON…



1 fennel bulb, trimmed (fronds and tender stalks reserved), halved and thinly sliced
1 1/2 cups thinly sliced scallions (white and most of the green parts)
1 tablespoon coarsely chopped garlic, plus 2 garlic cloves, quartered
1 1/2 cups coarsely chopped mixed greens (such as baby spinach, tender Swiss chard leaves, miner's lettuce, pea shoots, orache, green amaranth, outer leaves of escarole or romaine lettuce, and/or beet greens)
1 teaspoon fennel seeds, preferably freshly ground or crushed in a mortar
Freshly ground black pepper
1/4 cup chopped fresh mint
2 each 8 bone rack of lamb grilled and cooked rare - let cool * see note
1/2 cup crumbled Feta cheese
1/3 cup olive oil
1 teaspoon dried oregano, crumbled
1/2 cup dry white wine, plus more if needed
1/2 cup chopped fennel fronds plus tender stalks, or fresh dill
caul fat or sausage casing


In a large skillet, heat the oil and sauté the fennel bulb over medium heat until just tender, about 3 minutes. Add the scallions and chopped garlic and sauté for 2 minutes more. Add the greens and sauté, stirring, until wilted. Remove from the heat and stir in the fennel seeds and pepper to taste. Let cool, and then add the mint.

Transfer half of the greens mixture to a small bowl. Add the cheese to the greens remaining in the skillet. Taste and adjust the seasonings, adding salt if necessary (Feta is usually quite salty).

Cut lamb into individual chops. Stuff each lamb chop with the cheese mixture, squeezing it to extract the excess juices; add some of the remaining greens if needed; the lamb chop should be well stuffed. Wrap the lamb chop with caul fat or sausage casing. Cover and refrigerate for at least 3 hours, or overnight.

Preheat the over to 450°F.

Brush the stuffed lamb with oil and sprinkle with the oregano and salt and pepper to taste. Lay out the stuffed lamb chops in a roasting pan. Roast for 20 minutes.

Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.

NOTE: Alternatively, you can use a “butterflied” leg of lamb. Spread the stuffing over the lamb, roll it up and tie it. Marinate and roast as directed.