Hotel Chef Award: Kristine Subido

Chef Kristine Subido of Wave in the W Hotel Lakeshore – Chicago, IL
Adapted by StarChefs.com

Yield: 2 Servings

Ingredients:

Lamb marinade:
• 1 cup extra virgin olive oil
  
• 3 cloves garlic, crushed
  
• ½ cup lemon juice
  
• 1 Tablespoon chopped oregano
  
• 1 pound Frenched American rack of lamb
  
  Chickpea Puree:
  
• 2 cups chickpeas
  
• 2 Tablespoons chopped shallots
  
• 2 Tablespoons extra virgin olive oil
  
• 1 Tablespoon fresh lemon juice
  
• 2 cloves garlic, crushed
• ½ cup chicken stock
  
  Merguez Cassoulet:
  
• 2 merguez sausages, chopped
  
• 2 cloves garlic, blanched and sliced
  
• 2 Tablespoons chopped shallots
  
• ½ cup halved cherry tomatoes
  
• 1 cup chickpeas
  
• 1 Tablespoon julienne preserved lemon
  
• ½ cup veal demi-glace
  
• 1 teaspoon butter
  
• Salt and pepper

Method:
For the Lamb Marinade:
Combine oil, garlic, lemon juice, oregano, and lamb and marinate for at least 2 hours.

For the Chickpea Puree:
Sweat shallots and garlic in olive oil until translucent. Add chickpeas and chicken stock and simmer for 15 minutes. Add lemon juice and remove from heat. Season, transfer to Vita-Prep, and puree until smooth. Reserve hot.

For the Merguez Cassoulet:
Render the merguez sausage in a hot pan. Add garlic and shallots and sweat until translucent. Add cherry tomatoes and cook for 5 minutes. Add chickpeas, preserved lemons and demi-glace and simmer for 5 minutes. Add butter and season.

To Assemble and Serve:
Preheat a hot grill and an oven to 500°F. Season lamb and sear all sides on grill. Transfer to oven and cook until desired temperature. Let lamb rest 5 minutes and slice. Ladle a pool of Chickpea Puree on a plate arrange sliced lamb on top. Spoon Merguez Cassoulet over lamb and serve.

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