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Chef Paul Mattison – Perspectives – REAL Delicacies

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Chef Paul Mattison’s

Signature Greek Salad

“I feel Greek food and lamb are nearly synonymous so it was a perfect twist to add baby lamb chops to the more traditional Greek salad. The Tzatziki Sauce is also a complement. Put it all together and you have a fun dish full of different textures and flavors.”

This and other tantalizing recipes are available in the cookbook Chef! The Stories and Recipes of Chef Paul Mattison, available for purchase at Mattison’s Forty-One or at www.Mattisons.com.

Chef Paul Mattison’s Signature Greek Salad

lamb-756-copy

Serves four

2 lamb racks, 8-bones each
1 cup olive oil
1 chopped rosemary sprig
2 smashed garlic cloves
2 Tbsp olive oil
4 cups lettuce spring mix
4 quartered small tomatoes
½ cup halved Kalamata olives
½ cup crumbled goat cheese
½ cup diced cucumber peel

Balsamic Vinaigrette

French the lamb racks. Mix the cup of olive oil with the rosemary and garlic. Add the lamb and marinate for at least 3 to 4 hours or overnight. Remove from marinade and wipe off excess oil. Season with salt and pepper. In a large sauté pan, heat the remaining oil to medium-high heat and sear each side of the lamb until brown. Finish in a 375ºF oven to desired temperature (10 minutes or 130ºF internal temperature for medium). Mix the remaining ingredients together and dress with Balsamic Vinaigrette. Divide onto 4 plates and add 4 lamb chops to each salad. Serve with Tzatziki Sauce.

Tzatziki Sauce
1½ cucumbers
1 Tbsp chopped dill
2 tsp minced garlic
1 cup plain yogurt
½ cup sour cream
Juice of ½ lemon
1 tsp each, salt and pepper

Remove the seeds from the cucumbers. Blend the cucumbers with the dill and garlic in a food processor until puréed. Strain well and return to the food processor. Add the remaining ingredients and pulse for 20 seconds.

Balsamic Vinaigrette

1 egg yolk
1 tsp minced shallots
½ minced garlic clove
2 tsp Dijon mustard
½ cup balsamic vinegar
3 Tbsp red wine vinegar
1 Tbsp chopped basil
½ cup extra virgin olive oil
½ cup vegetable oil
Salt and pepper to taste

In a blender, combine the egg, shallots, garlic, mustard, both vinegars and basil. Purée on high until smooth. Reduce speed to low and slowly drizzle in olive and vegetable oils to incorporate.

Enjoy!

paul-mattison-210Mattison’s City Grille is an award-winning al fresco restaurant in the heart of downtown Sarasota. Mattison’s Forty-One is a highly acclaimed restaurant boasting comfortable elegance in South Sarasota; and Mattison’s Bayside at the Van Wezel is the official in-house caterer at the waterfront Van Wezel Performing Arts Hall offering pre-show dining along with Mattison’s catered weddings and events. Each restaurant’s location is unique to its neighborhood, offering Chef Paul Mattison’s signature menu items, outstanding service, and quality ingredients, while supporting the community, regional farmers, and culinary suppliers. Visit www.Mattisons.com.

Copyright © 2016 REAL Exclusive Magazine www.getrealexclusive.com
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