Hotel Chef Doug Psaltis
Country at The Carlton Hotel | New York
“Astoria” Lamb Kebab with Rosemary, Candied Cherry Tomatoes, Hummus and Tzatziki
Chef Doug Psaltis of Country – New York, NY
Adapted by StarChefs.com
Yields: 1 Serving
Ingredients:
Candied Cherry Tomatoes:
- 4 grape tomatoes
- 4 miniature bamboo forks
- 1 cup sugar
- Water
- Niçoise olives, dried in a dehydrator for 12 hours and finely chopped
- 1 lemon, zested
- 1 teaspoon fleur de sel
Lamb Shish Kebab:
- Olive oil
- Crushed garlic
- Crushed rosemary
- 1 lamb chop
- 1 lamb heart
- 1 lamb kidney
- 1 lamb liver
- 1 rack of lamb ribs
- 3 ounces lamb sweetbreads, blanched
- 1 lamb brain, blanched
- Flour
- 1 teaspoon piment d’Espelette powder
- Olive oil
- 3 sprigs rosemary
Hummus:
- 1 cup garbanzo beans, soaked overnight
- 4 cups chicken stock
- ½ cup olive oil
Tzatziki Sauce:
- ½ cup Greek yogurt
- 1 tablespoon olive oil
- Juice of 1 lemon
- 2 cloves garlic
- 1 teaspoon piment d’Espelette powder
- 1 cucumber, peeled and grated
- 1 Tablespoon dill
- Salt
Method:
For the Candied Cherry Tomatoes:
Skewer each grape tomato at the top with a bamboo fork. Place sugar
in a saucepan and add just enough water to create a wet sand consistency.
Cook the sugar over medium heat until it reaches a temperature of
310°F (155°C). Remove sauce pan from heat and place over
a large bowl of ice to stop the sugar from caramelizing further.
In a small bowl, mix dried olives, lemon zest and fleur de sel.
Dip the tomatoes in the slightly cooled caramel, then in the dried
olive mixture.
For the Lamb Kebab:
Prepare a marinade by combining olive oil with crushed garlic and
rosemary to taste. Marinate the lamb chop, heart, kidney, liver,
and ribs together overnight. Grill all meat separately to desired
temperature. Roll the sweetbreads and brain in flour, season with
piment d’Espelette powder, and sauté in olive oil.
Separate individual ribs from the rack. Skewer remaining meat with
rosemary sprigs, alternating between cuts.
For the Hummus:
Place the garbanzo beans in a saucepan, cover with chicken stock and simmer on low heat for about 2 hours or until beans are tender. Strain beans, reserving a small amount of the cooking liquid, and place in a food processor. Puree the beans while slowly pouring in the olive oil and reserved cooking liquid.
For the Tzatziki:
Combine yogurt, olive oil, lemon juice, garlic and piment d’Espelette
powder in a bowl. Cover and refrigerate for one hour. Blend yogurt
mixture with a whisk until smooth. Mix in dill. Pat cucumbers dry
with a paper towel and add to the yogurt mixture. Salt to taste.
To Assemble and Serve:
Lay rosemary skewered meat in a row on a plate and criss-cross the individual rib pieces on top. Place 2 small piles of the olive-fleur de sel on the left and right side of the meat, and place one Candied Cherry Tomato on top of each of the 4 piles.
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