Spice up a plain salad by adding fresh lamb and making a homemade caesar dressing.
Edward Leonard
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America
Yields: 12 servings
Ingredients
Lamb
6 lbsAmerican Lamb blade chops
6 tbspExtra virgin olive oil
3 tbspFresh lemon juice
To taste Kosher salt
To taste Crushed red pepper flakes
18 Stalks fresh rosemary
Caesar Dressing
3 Garlic, minced
9 White anchovy filets
Pinch of Salt and pepper
6 tbspPasteurized egg yolks
6 tbspFresh lemon juice
6 tbspWater
1 tbspMint
3/4 cupGreek yogurt
1/2 cupsExtra virgin olive oil
Pitas
12 Pita breads
To taste Kosher salt and pepper
6 Clarified butter
3 Heart of romaine
3/4 cupParmigiano-Reggiano, finely grated
Salad Mix
6 tbspTomatoes, diced
6 tbspKalamata olives, diced
6 tbspFeta cheese, crumbled
6 tbspExtra virgin olive oil
36 White anchovies
Directions
Recipe provided by the American Lamb Board
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