Ingredient: extra virgin olive oil

Tahini & Herb Crusted Rack of Lamb

Recipe courtesy of James "J.P." Patterson, Executive Chef, Porters Neck Country Club, Wilmington, N.C. Photo courtesy of True Aussie Beef & Lamb...

Boursin® Cheese Cubes with Basil Oil and Balsamic Glaze

Recipe courtesy Christophe Joignant, Executive Chef, Capital City Club, Atlanta, Ga.
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Herb Butter Roasted Rack of Australian Lamb with Lamb Jus

Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...

Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, Pickled Vegetables

Recipe courtesy of Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club (Houston, Texas)...

True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer and Dehydrated Beet Powder

Recipe courtesy of Rhy Waddington, Executive Chef, Winged Foot Golf Club (Mamaroneck, N.Y.)...

Seared Scallops Over Slow-Roasted Cauliflower Steak with Spicy Tomato Salsa

Recipe courtesy of Olivier Andreini, CMC, Executive Chef, Bentwater Yacht & Country Club, Montgomery, Texas...

Turkey Dry Rub

Recipe courtesy of Eva Barrios, CEC, Executive Chef of Royal Oaks Country Club, Houston, Texas...

Olive Oil Poached Octopus, “Our Garden” Herb Fingerling Potatoes, Orange Romesco, and Petit Green Salad

Recipe courtesy of Anthony J. Capua IV, Executive Chef, Sycamore Hills Golf Club, Fort Wayne, Ind....

EYC Bouillabaisse

Recipe courtesy of Carolyn King, Executive Chef, Edgartown (Mass.) Yacht Club

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