Kevin Walker, CMC, Executive Chef, Ansley Golf Club, submits his two recipes: Moroccan Spiced Australian Lamb Sirloin and Basil Crusted Australian Lamb.
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, Kevin Walker, CMC, Executive Chef, Ansley Golf Club (Atlanta, Ga.), shows the preparation and plating of his appetizer, a Moroccan Spiced Australian Lamb Sirloin with Ras el Hanout, Roasted Garlic Panisse, Caraway Roasted Carrots and Chermoula as well as his entree, a Basil Crusted Australian Lamb Rack with Braised Lamb Tortelloni, Spring Vegetable Medley and Silkened Carrot Puree.
Moroccan Spiced Australian Lamb Sirloin with Ras el Hanout, Roasted Garlic Panisse, Caraway Roasted Carrots and Chermoula
Click here to view recipe
Basil-Crusted Australian Lamb Rack with Braised Lamb Tortelloni, Spring Vegetable Medley and Silkened Carrot Puree
Click here to view recipe
