Artezin Wines Executive Chef Chad Hendrickson utilizes local organically and sustainably-grown products to create fresh seasonal recipes to pair with Hess Collection wines. Chad strives to individually pair the unique flavors and textures in each of our wines with complementary flavor combinations in the dishes he creates. 

Lamb and Toybox Mushroom Ragu with Toasted Barley and Roasted Red Pepper Relish
Artezin Collins Vineyard Zinfandel

Yield:  4 portion

Ingredients – for Lamb and Toybox Mushroom Ragu

• 2 oz.        Canola oil
• 1½ lbs    Lamb shoulder, cut in 1” pieces
• 1  lb.        Toybox Mushrooms, trim stems (we use a mixture of 4 different mushrooms)
• 1 cup       Onions, diced
• 1 Tbps.   Garlic, minced
• 1 Tbsp.   Thyme, chopped
• 1 cup       Tomatoes, chopped
• 1 cup       Artezin Collins Vineyard Zinfandel
• 1 each     Bay leaf
• 1 qt.         Chicken stock
• 1 qt.         Veal stock

Ingredients for the Barley

• 1 oz         Olive oil
• 1 cup      Onions, diced
• 1 ea.        Garlic, minced
• 1 cup       Barley, toasted on a baking sheet in the oven until golden
• 5 cup       Chicken stock

Ingredients for Pepper Relish

• 1 oz         Olive oil
• 1 ea.        Garlic, sliced
• ½ cup    Roasted, Diced Red Peppers
• 1 Tbsp.   Parsley, chopped
• to taste   Salt and Pepper

Method

1. For the Ragu: Preheat a 325 °F oven.
2. Season the lamb with salt and pepper. Let sit overnight.
3. In a large sauce pot, heat the oil until it starts to smoke, add just enough lamb to cover the bottom in a single layer. Do not overcrowd the pan. Sear the lamb on all sides. Remove to a bowl or baking sheet. Repeat with the remaining lamb ,combining it with the other lamb.
4. Once the lamb is seared and the pan is empty, add the onions. Cook until caramelized. Add garlic and thyme, cook until aromatic. Add the tomatoes and cook until reduced to a paste. Deglaze with the Zinfandel, reduce until almost dry. Add the meat and stock to the pan and bring to a simmer. Add the bay leaf and let cook on a low simmer until the meat is fork tender.
5. Heat a separate sauté pan over medium high heat. Add 1 Tablespoon of oil and the mushrooms, Saute until the mushrooms are golden brown and tender. Season with salt and pepper. Add mushrooms to the ragu.
6. For the Barley: Heat a sauce pot over medium heat. Add the onion and cook until the onions are translucent. Add the garlic and cook until aromatic. Add the toasted barley, stir to coat with oil. Add the stock and bring to a simmer. Cook until the barley is tender. Season with salt and pepper.
7. For the Pepper Relish: Place the oil in a small sauce pot. Add the garlic and cook over low heat until the garlic is tender with no color. Add the peppers and parsley. Season with salt and pepper.
8. To Serve: Place spoon of the barley in the center of the plate. Spoon the ragu over the barley and top with a small spoon of Pepper Relish.

About Executive Chef Chad Hendrickson

Executive Chef Chad Hendrickson utilizes local organically and sustainably-grown products to create fresh seasonal recipes to pair with Hess Collection wines. Chad strives to individually pair the unique flavors and textures in each of our wines with complementary flavor combinations in the dishes he creates.  He also created the special Tour of the Palate program for visitors. This gives guests the opportunity to taste three current release wines, expertly paired with his dishes.

Background

After graduating from the Culinary Institute of America in New York, Chad moved to Los Angeles, where he started his career as a Hollywood restaurant chef. He worked for several elite West Hollywood restaurants, working as Sous Chef under Michael Roberts at Le Bel Age Hotel and as Chef at Café La Boheme.  Before joining The Hess Collection in 2001, he worked at renowned Napa Valley restaurants Brix and Auberge du Soleil with Chef Andy Sutton.