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Comfort Cuisine


 Chef Kristine Subido of WAVE  Chicago, IL on StarChefs.com
Chef Kristine Subido

WAVE at the W Lake Shore
644 N. Lake Shore Drive
Chicago, 60611
(312) 255-4460


Yield:
4 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

    Lamb and Marinade:
  • 1 cup extra virgin olive oil
  • 3 cloves garlic, crushed
  • ½ cup fresh lemon juice
  • 1 Tablespoon oregano leaves, chopped
  • 1 pound American Lamb, frenched
  • Salt and pepper

    Chickpea Puree:
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons chopped shallots
  • 2 cloves crushed garlic
  • 2 cups cooked chickpeas
  • ½ cup chicken or vegetable stock
  • 1 Tablespoon fresh lemon juice
  • Salt and pepper

    Merguez Cassoulet:
  • 2 pieces raw merguez sausage, chopped
  • 2 cloves garlic, blanched and sliced
  • 2 Tablespoons shallots, chopped
  • ½ cup cherry tomatoes, halved
  • 1 cup cooked chickpeas
  • 1 Tablespoon preserved lemon, julienned
  • ½ cup veal demi-glace
  • 1 teaspoon butter
  • Salt and pepper

Method:

Lamb Marinade:
Combine olive oil, garlic, lemon juice and oregano in a bowl. Place rack of lamb in a large container, cover in marinade, and let marinate for at least 2 hours. Preheat over to 500ºF. Season the rack of lamb with salt and pepper and mark all sides on a hot grill. Finish cooking in the oven until meat reaches your desired temperature (medium-rare is recommended). Let the lamb rest for 5 minutes before slicing.

For the Chickpea Puree:
In a small sauce pot, heat the extra virgin olive oil and sweat off the shallots and garlic until translucent. Add the cooked chickpeas and stock. Simmer for 15 minutes and add the fresh lemon juice. Remove from the heat, season with salt and pepper, and puree until smooth. Set aside and keep hot.

Merguez Cassoulet:
In a small sauté pan, cook the merguez sausage at medium heat until rendered. Add the sliced blanched garlic and shallots and sweat until translucent. Add the cherry tomatoes and cook for at least 5 minutes. Add the cooked chickpeas, preserved lemons and demi-glace and simmer until warm. Finish with the butter and season with salt and pepper.

To Assemble and Serve:
Place a dollop of Chickpea Puree in the center of a warm plate. Slice the lamb and arrange on top of the puree. Spoon the cassoulet on top of the lamb and serve immediately.

Lamb provided by:

American Lamb Board

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