TRIA's grilled lamb chops with tomato lentil saffron stew - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

TRIA's grilled lamb chops with tomato lentil saffron stew

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(WJBK) -

Chef Tim Enfield of TRIA, an American Brasserie inside The Henry hotel in Dearborn, offers up his recipes for a grilled lamb Easter feast. Learn more about TRIA's Easter Brunch at www.behenry.com.

Grilled Lamb Chops with Tomato Lentil Saffron Stew
Yield: 1 serving

Ingredients:
2- 3oz Double bone lamb chops.
4oz Tomato Chic pea stew with lamb ragout
3/4lb Kale cleaned and trimmed
2TBS Olive oil
1tsp. Fresh Garlic minced
¼ cup Chicken Stock
1TBS Mint Gremolata
To taste    Coarse Sea Salt
To taste    fresh cracked black pepper
To taste    Virgin olive oil
2oz Lamb demi.

Method:
Pre heat char grill to 500° F.
Season the lamb chops with olive oil, sea salt & black pepper and let rest for15 to 20 minutes at room temperature. Spray char grill with canola oil spray to prevent sticking. Place the lamb chops on the grill and cook on both sides until they reach the degree of doneness to your preference.
In a medium pot heat oil and lightly and sauté garlic. Add kale and chicken stock. Cook covered for 12 minutes, lightly salt at the end of cooking and set aside.
In a sauté pan heat the tomato chick pea stew. For plate up place 4 oz. of the stew in the center of a large pasta bowl, add the braised kale on top, place the two lamb chops on top of the kale, and add half of TBS of the Gremolata to each chop. Finish by a light sprinkle of sea salt and drizzle of lamb demi.

Mint Gremolata
Yield: 2 cups

Ingredients:
2 cups Fresh Mint Minced
2 TBS. Minced Garlic
1 TBS Fresh Lemon Zest
3TBS. Fresh Lemon Juice
2 TBS Olive Oil
To taste Kosher Salt

Method:
Place ingredients in a food processor and pulse until a paste is formed.

Lamb Ragout
Yield: 4 servings

Ingredients:
1 lb. Braised lamb shoulder
¼ cup Celery, small diced
¼ cup Carrot, small dice
¼ cup Onion, small dice
2 TBS. Olive oil
1 TBS. Tomato paste
½ cup Petite Sirah
1 ½ cups Demi glace
1 TBS. Parsley, chopped
½ TBS. Thyme, chopped
1tsp. Fresh rosemary chopped.

Method:
Shred lamb shoulder into small pieces.  Sautee onion, carrots and celery in olive oil until caramelized. Add tomato paste and cook for 2 minutes on medium heat, deglaze with wine and reduce. Add demi glace, season and add herbs.

Tomato Lentil Stew with Saffron & Lamb Ragout
Yield: 4 servings

Ingredients:
¼ ea. Spanish onion medium dice
1ea. Medium carrots, medium dice
2 ea. Celery stalks, medium dice
½ TBS. Fresh garlic minced
1 tsp. La Kama spice mix
1lb. Diced tomatoes
2cups. Garbanzo beans w/ liquid
½ cup. Lentils, cooked
½ tsp. Kosher salt
½ cup. White wine
½ tsp. Saffron threads
½ tsp. Red pepper flakes
1lb. Lamb ragout
1TBS. Olive oil

Method:
In a Dutch oven on medium high heat add vegetables, garlic, red pepper flakes, and La Kama spice and sauté until tender. Deglaze with white wine. Add tomatoes and garbanzo beans bring to a simmer, add lentils and simmer for 15 to 20 minutes. Adjust seasoning with kosher salt and add the lamb ragout and simmer for another 10 minutes.

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