AMERICAN CULINARY FEDERATION FOUNDATION
PRESS RELEASE

Extravagant and Easy Roasted Lamb From ACF Culinary Team USA

St. Augustine, Fla., April 5, 2007-American Culinary Federation's (ACF) Culinary Team USA, the official representative team for the United States in major international and national culinary competitions, introduces one of its featured recipes, Roasted Lamb over Potato and Turnip Gratin with Apple-Wood Bacon Green Beans in Cooking with America's Championship Team: Sizzling Recipes from Chef Edward G. Leonard, CMC, and the American Championship Culinary Team (Feeding Frenzy, Inc., 2005).

The cookbook boasts more than 100 recipes from the chefs who make up ACF Culinary Team USA, and is available on the ACF eShop at www.acfchefs.org.

Roasted Lamb over Potato and Turnip Gratin
with Apple-Wood Bacon Green Beans

Lamb:
1 rack of lamb, chine bone removed and chops Frenched by your butcher
Salt and pepper to taste
3 tablespoons vegetable oil
2 tablespoons Dijon mustard
2 tablespoons ChefNique Best Lamb Seasoning

Turnip Gratin:
6 tablespoons butter
1 cup paper-thin slices of peeled turnip
½ cup paper-thin slices onion
1 cup paper-thin slices potato
Salt and pepper to taste
½ teaspoon fresh thyme leaves
¾ cup heavy cream
1 clove garlic, mashed

Green Beans:
8 ounces green beans, ends trimmed
1 tablespoon vegetable oil
2 tablespoons diced apple-wood smoked bacon
½ small red onion, sliced
1 pinch chopped oregano
Salt and pepper to taste

To make the Lamb:

• Preheat oven to 350 degrees F. Cut the rack in half so you have two pieces, each with four chops. Season lamb with salt and pepper. In a heavy roasting pan, heat the oil over high heat and sear lamb on all sides. Remove lamb from pan and set on a roasting rack.
  
  
• Brush lamb with mustard and sprinkle with ChefNique Best Lamb Seasoning. Roast lamb until it reaches desired doneness, about 15 minutes for medium-rare. Remove from oven and let rest for 10 minutes before carving. Cut lamb into four pieces of two chops each.

To make the Gratin:

• Heat oven to 350 degrees F. In a heavy sauté pan, melt 4 tablespoons of the butter over medium heat. Add turnips and onion and sauté until soft. Add potato and continue to cook, stirring gently. Season with salt, pepper and fresh thyme. Fold in the heavy cream.
  
  
• Grease a baking dish with the remaining 2 tablespoons butter and spread with the mashed garlic. Fill baking dish with potato mixture and bake for 30 minutes.

To make the Green Beans:

• Bring 6 quarts of salted water to a boil and cook green beans until tender. Meanwhile, in a sauté pan, heat oil over medium heat and sauté the bacon until almost crispy. Add red onion and continue to cook until bacon is crispy and onion is soft.
  
  
• Remove green beans from the boiling water. Drain very well and add to the onions. Add oregano and season with salt and pepper.

Finish and Serve:
Divide beans between four dinner plates. Top beans with lamb and put gratin on the side.

Beverage Recommendation:
Patz and Hall "Hyde Vineyard," Carneros 1999 Pinot Noir

ACF Culinary Team USA boasts three certified master chefs (CMC)'s, of which there are only 61 in the country, and has already become a top contender on the world culinary stage. The team placed fifth overall and won two gold medals at the EXPOGAST 2006 Culinary World Cup international culinary competition in Luxembourg, November 18-22, 2006.

Team members are: Edward Leonard, CMC, American Academy of Chefs (AAC), ACF Culinary Team USA manager and executive chef, Westchester Country Club, Rye, N.Y; Richard Rosendale, certified culinarian (CC), ACF Culinary Team USA captain and chef/owner, Rosendales, Columbus, Ohio; Jamie Keating, certified chef de cuisine (CCC), chef/owner, Gourmet Events and the River Mill Event Center, Columbus, Ga.; Daniel Scannell, CMC, executive chef, Carnegie Abbey Club, Portsmouth, R.I.; Joachim Buchner, CMC, executive chef, Chevy Chase Club, Chevy Chase, Md; and Patricia Nash, pastry chef, Westchester Country Club.

Sponsors of ACF Culinary Team USA are Chef Revival; Club Managers Association of America; Fortessa; Kraft Foods Global; McCormick & Co., Inc.; Tyson Foods, Inc.; Uncle Ben's; Unilever Foodsolutions; and Westchester Country Club.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in America. With more than 19,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the only comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than 8 million members globally.

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A HIGH RESOLUTION PHOTO OF THE RECIPE FOR PRINT CAN BE OBTAINED BY CONTACTING PATRICIA CARROLL AT PCARROLL@ACFCHEFS.NET OR BY CALLING (800) 624-9458 EXTENSION 147.