Colin Moody, CEC, PCII, Executive Chef of The Club at Pasadera, submits his two recipes: Smoked Aussie Lamb Tartare Roll with a Chili Lime Crema and Lamb Rack Roulade with a Truffled Pea Purée.
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, Colin Moody, CEC, PCII, Executive Chef of The Club at Pasadera, Monterey, Calif., shows the preparation and plating of his appetizer a Smoked Aussie Lamb Tartare Roll with a Chili Lime Crema, Citrus Mint Oil and Brown Butter Flatbread Crumble, as well as his entree, an Aussie Lamb “Rack and Roll,” which is a Lamb Rack Roulade with a Truffled Pea Purée, Roasted Carrot-Honey Coulis, Wild Mushroom Risotto and Crispy Leeks.
Click on the photos below to view the recipes.
Smoked Aussie Lamb Tartare Roll with a Chili Lime Crema, Citrus Mint Oil and Brown Butter Flatbread Crumble
Click here to view recipe
Aussie Lamb “Rack and Roll,” which is a Lamb Rack Roulade with a Truffled Pea Purée, Roasted Carrot-Honey Coulis, Wild Mushroom Risotto and Crispy Leeks
Click here to view recipe
