Chef Nicholas Calias, CEC, has graciously provided us with some great tasting recipes for our Health & Wellness section.  This time it is a mouthwatering Hickory Smoked Lamb Loin, Truffle Heirloom Tomato Salad, Micro Arugula, Black Olive Oil & Fleur de Sel

Ingredients

  • Lamb loin 8 oz
  • Hickory chips 4 oz    
  • Truffle oil 2 oz
  • Shallots fine dice 1 each
  • Baby heirloom tomatoes  12 each
  • Lemon 1 each
  • Micro arugula 1 oz
  • Flor de Sal con olivas .5 teaspoon
  • Olive oil 1 cup
  • Kalamata olives (chopped) 1 oz
  • Chervil 1 teaspoon
  • Salt to taste
  • Pepper  to taste

 

Method:

Soak the wood chips in water for at least an hour, strain and place in a pan on direct heat covered. Season the lamb with salt & pepper, when chips begin to smoke turn off flames and add the lamb. Let the lamb smoke for 5-10 minutes covered. Remove the lamb (the lamb should still be very rare) and heat a sauté pan, add oil add sear lamb on all sides for 1 minute. Remove lamb and allow it to rest.

While the lamb is resting gather two bowls of water, one ice cold & the other boiling with salt. Score your tomatoes on the top and bottom, turn of the water and place the tomatoes in the hot water. Cook for 5-10 seconds until the skin begins to come off, remove from water add place in the ice water to stop the cooking process. Once all tomatoes are done place them in a bowl with, chopped chervil, shallots, truffle oil, juice from the lemon, zest from the lemon, arugula, salt and pepper. This can be made a day ahead.

For the black olive oil, quickly puree kalamata olives & oil until blended, set aside.

To plate place tomatoes in a circle in the center of the plate, slice lamb and shingle around the lamb. Top lamb with seasoned micro greens, season lamb with Fleur de Sel and finish with black olive oil.

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About Chef Calias CEC

With over 18 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias leads the culinary operation at The Colonnade Hotel, Boston and Brasserie Jo for the last 4 years. As a Certified Executive Chef, Nicholas spent the better part of the last 8 years with Starwood Hotels and Resorts and Merritt Hospitality. Previously, Nicholas was an Executive Chef of the Westin Stamford Hotel with Merritt Hospitality, where he also was a member of the Corporate Task Force team that facilitated property acquisitions to the company portfolio. Nicholas has also been an Executive Chef with Starwood, where in addition to his daily responsibilities; he was a member of the Starwood Regional Chef’s Task Force.