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![Alex Sadowsky Concept Chef Twin Peaks Restaurants](/wp-content/uploads/2024/07/Alex-Sadowsky.png)
Alex Sadowsky
Concept Chef
Twin Peaks Restaurants
Lamb Prime Rib Hash with Hasselback Potatoes, Pickled Fresnos, Roasted Cremini and Jalapeño Chimichurri
Recipe courtesy of Alex Sadowsky
Sponsor: Aussie Select®
Servings: 4
Ingredients
Hasselback Potatoes:
- 20 medium red and yellow potatoes
- Olive oil, as needed
- Salt and pepper, as needed
Candied Lamb Prime Rib:
- 1 lb large dice Aussie Select Lamb Prime Rib
- ½ c brown sugar
- 1 tsp red chile flakes
- 1 tsp cayenne pepper
- 1 tsp cracked black pepper
Roasted Cremini Mushrooms:
- 1 lb cremini mushrooms, wiped clean
- 1 Tbsp extra-virgin olive oil
- 1 tsp minced garlic
- 1 tsp kosher salt
- 1 tsp fine ground black pepper
- 1 Tbsp chopped mixed herbs (rosemary, oregano, parsley, thyme)
Pickled Fresno Chiles:
- 2 c dill pickle brine
- 1 Tbsp white sugar
- 1 Tbsp apple cider vinegar
- ½ lb red Fresno chiles, thinly sliced
Jalapeño Chimichurri:
- 1 c basil pesto
- ½ c chopped parsley
- 1 Tbsp dried oregano
- 1 Tbsp apple cider vinegar
- 1 Tbsp minced garlic
- 2 Tbsp minced charred jalapeños
- 1 Tbsp red chile flakes
- ½ c extra-virgin olive oil
For service:
- 5 Hasselback Potatoes
- 1 c Candied Aussie Select Lamb Prime Rib
- 1 c Roasted Cremini Mushrooms
- 3 eggs
- 2 oz Pickled Fresno Chiles
- 4 oz Jalapeño Chimichurri
- Grilled sourdough (optional)
Directions
Hasselback Potatoes:
- Preheat the oven to 450°F.
- Place each potato between 2 chopsticks and slice it crosswise into thin slices, leaving ¼ in at one end intact.
- Place the potatoes on a baking sheet and season heavily with olive oil, salt and black pepper. Bake for 45-50 minutes, until tender and crisp.
- Set aside to cool.
Candied Lamb Prime Rib:
- In a small bowl, mix the lamb with the remaining ingredients until the meat is completely coated. Spread the lamb and marinade in a skillet.
- Roast in a 450°F oven for 5 minutes, until slightly crisp.
- Remove from the oven and immediately cool down the lamb to use later for service.
Roasted Cremini Mushrooms:
- In a mixing bowl, gently toss the mushrooms with the remaining ingredients to coat. Spread the mushrooms on a lined baking sheet.
- Roast in a 400°F oven for 10 minutes, until browned.
- Remove from the oven and cool down for service.
Pickled Fresno Chiles:
- Bring the pickle brine to a simmer over medium heat.
- Remove from the heat and add the sugar and vinegar.
- Pour over the chiles in a heatproof container while still hot. Refrigerate and chill for at least 12 hours. Use for up to 5 days.
Jalapeño Chimichurri:
- Place all ingredients in a food processor.
- Pulse 3-4 times, until all ingredients combine into a saucy consistency.
- Cover and refrigerate for 1 hour to blend the flavors. Use within 48 hours.
For service:
- For each serving, place a large cast-iron skillet in a wood-fired oven or over a grill to pre-heat the pan.
- Reheat the Hasselback Potatoes in a 450°F oven until hot and crisp.
- Using a small sauté pan, sear the Candied Lamb Prime Rib 1-2 minutes.
- Add the Roasted Cremini Mushrooms and sauté until hot, 2 additional minutes.
- At the same time, cook 3 eggs in a nonstick skillet to sunny side up. Slide them into the middle of the preheated cast-iron skillet.
- Place the reheated potatoes around the outside of the eggs haphazardly.
- Nestle all of the hot lamb prime rib and mushrooms in between each Hasselback potato around the eggs.
- Sprinkle with the Pickled Fresno Chiles and drizzle the Jalapeño Chimichurri over the top of the potatoes and hash.
- Serve with a side of grilled sourdough if requested.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley