Thursday, February 25, 2010

"Lincoln Uncorked" featuring Wilderness Ridge

Check out the new local wine column in the Journal Star! Follow the link below to read the full article.

Try Chef Lane's creation right in your own kitchen! The ingredients are available right here in Lincoln and each dish is simple to prepare.

Lemon Smoked Paprika Marinated Lamb T-Bones
with Charred Potato-Leek-Fennel Hash

Serves 4
For the Lamb:
8 each Lamb T-Bones (preferably from locally raised lamb)*
2 each Lemon, zest and juiced
2 cloves fresh garlic rough chopped
2 Tbsp Chopped Fresh Rosemary
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Chopped Fresh Parsley
1 Tbsp Smoked Paprika (Spanish or Hungarian)*
Kosher Salt and Pepper to Taste
*For this recipe we used ingredients that are available in Lincoln. Some of the specialty items are available at Leon’s, Ideal, or local Middle Eastern Markets.

Method of Preparation:
Place all ingredients excluding the Lamb and salt and pepper into a bowl, mix well with whisk. Place Lamb t-bones in the marinade, cover bowl with plastic wrap and place in refrigerator, let marinate at least 2 hours preferable overnight. To cook the Lamb, season the meat with salt and pepper and place onto a pre-heated grill over medium high heat, giving the lamb 3-4 minutes per side depending on thickness of lamb and size of chop, I prefer mine to be medium-rare. Another option on the Lamb is to sear the lamb 2 minutes on each side in a cast iron pan over medium high heat on a burner, and finish the meat in a pre-heated 415ยบ oven for an additional 2-3 minutes of cook time.

For the Hash:
3 each Yukon Gold Potatoes, cut into rough large dice, roughly 8 pieces per potato
2 cloves Fresh Garlic rough chopped
1 cup fresh fennel, cut julienne or diced
1 cup fresh leek, cut julienne or diced (use the white and light green part only)
1/3 cup Roasted Red Peppers cut julienne or diced
2 tbsp fresh oregano minced
1 tbsp fresh rosemary minced
1 tbsp fresh Italian flat leaf parsley minced
1 tbsp fresh mint leaf minced
2 tbsp Extra Virgin Olive Oil
Zest and Juice of 1 lemon
1 tbsp Smoked Paprika
1 tbsp Canola or Soybean oil
Kosher Salt and Pepper to Taste

Method of Preparation:
Dice the potatoes and place into salted boiling water for 9-12 minutes depending on size of dice. You want the potato to cook and soften slightly, but not cooked enough as to mash. Once potato is cooked drain and set aside. In a cast iron pan or on a griddle cook-top over medium to medium high heat add the soybean or canola oil. To this add the potatoes and let start to char stirring occasionally every 2-3 minutes. Once potatoes have starting to take some color and char flavor add the fennel, leek, and garlic to the mix, again stirring occasionally every 1-2 minutes to develop char flavor and color. Once the fennel and leek have starting to become softened (around 5 minutes) add the roasted red peppers, cook for an additional minute, just to warm the peppers. Remove the hash from the pan or cook top and place into large bowl, add the fresh herbs, lemon zest and juice, smoked paprika, extra virgin olive oil, and salt and pepper into the bowl and toss to mix. Serve with the Lamb and Great Wine.

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