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.