The Next Iron Chef Week: Nate Appleman

The new season of The Next Iron Chef kicks off this week! On it, 10 world-class chefs will battle it out for a place in kitchen stadium. But, before they do that, they're going to have to make it through the gaunlet in PIX Kitchen!

Each day this week we're featuring a local chef from the show, and starting things off is Chef Nate Appleman, co-owner of Pulino's Bar and Pizzeria in Bowery. He's making Leg of Lamb Speidino with Chickpeas, Wild Arugula and Lemon. His "secret ingredient" today is black olives.

"A graduate from the Culinary Institute of America in Hyde Park, New York, the native of Greenville, Ohio has worked across the country, honing his skills at restaurants including Maisonette in Cincinnati, Brasa in Seattle, Campton Place in San Francisco, The Dining Room at The Ritz-Carlton in San Francisco, and Tra Vigne in St. Helena, California," says the Food Network.

The Next Iron Chef premieres October 4 at 9pm on the Food Network. For more information, visit www.foodnetwork.com.

Leg of Lamb Speidino with Chickpeas, Wild Arugula and Lemon
Ingredients
Leg of Lamb cut into 1 inch cubes
1 bu flat leaf parsley
1 c pitted black olives
2 cloves of garlic
Zest of 1 lemons
1 tsp dried chile flake
2 tbsp paprika
1/2 cup dry white wine
1/2 cup evoo
Salt
1 block Pecorino
½ Wild Arugula
Lemon
1 can Goya Chickpeas

Directions
1. Place the parsley, garlic and olives, zest, chile flake, paprika in food processor
2. Rub the lamb with ¾ of the parlsey mixture, evoo, white wine and salt
3. Skewer the lamb
4. Grill the lamb to medium rare
5. Toss the chickpeas with the reserved parsley mixture
6. Serve with arugula and lemon wedge