Chef Matt’s Luscious Lamb Loin

on February 1, 2012

Chef Matt Alleshouse, the new chef de cuisine at Hilton Hawaiian Village Waikiki Beach Resort Bali Steak & Seafood, has quite an impressive background. He earned an associate degree at the Pennsylvania Institute of Culinary Arts, and most recently was executive chef/food and beverage director at the Radisson Hotel in Yuma, Ariz. Chef Matt also owned and operated Urban Chefs, a catering consulting company specializing in menu design and restaurant concepts.

One of Alleshouse’s career highlights came in 2004 with the opportunity to cook at the esteemed James Beard House in New York City as part of the Arizona Biltmore team, and he told me it was one of the most memorable things in which he had the honor to be involved. Chef Alleshouse is a huge music fan, loves sports, wine, farmers markets, and anything and everything that has to do with the ocean and the beach. He says his family is the reason why he is so passionate about food and cooking, as they got him started at an early age and he never looked back.

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Chef Matt Alleshouse, Hilton Hawaiian Village

Valentine’s Day is right around the corner. For an extra-special romantic evening, take your Valentine to dinner at the beachside restaurant, which has been named a Four Diamond Restaurant by AAA for 22 consecutive years. The soothing waves lapping on the beach and the elegant yet relaxed atmosphere make for a perfect dining experience.

Chef Matt has prepared a special Valentine’s Day menu with appetizers, entrées and dessert that will have your taste buds dancing. Start off with a Champagne Oyster Shooter. The appetizer choices include Lemon grass Ginger Cured Salmon, Foie Gras Mousse and Duck Confit, Diver Scallops and Nalo Arugula Asian Pear Salad. For your entrée, choose from a 24-ounce Roasted Lobster Tail for Two, Bone In Filet Mignon, Kona Kampachi or Pistachio Dijon Lamb Loin. The sweet ending to a perfect meal is Kona chocolate/raspberry mousse with a Chambord glaze and chantilly crème. For information and reservations, call 9494321.

Chef Alleshouse has graciously given me his lamb recipe to share with MidWeek readers.

PISTACHIO DIJON CRUSTED LAMB LOIN

* 2 lamb loins, seasoned with salt and black pepper, then seared
* 1/4 cup Dijon mustard
* 1/2 cup ground pistachios
* 1 cup balsamic vinegar
* 2 tablespoons granulated sugar

Preheat oven to 375 degrees. Roll lamb in mustard, coating evenly, and then roll in pistachios. Roast the lamb on a lightly oiled baking pan for about 10 minutes for medium rare. While lamb is roasting, reduce the balsamic vinegar in a sauce pot. Reduce by half and then whisk in sugar. Simmer for about eight more minutes or until vinegar is slightly thickened (should coat the back of a spoon). Once you remove lamb from the oven, allow it to rest for about five minutes. Slice thinly and drizzle balsamic reduction over top.

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