Lamb Shoulder American
February 23, 2016
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
Lamb
6 lbs American Lamb blade chops
6 tbsp Extra virgin olive oil
3 tbsp Fresh 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 tbsp Pasteurized egg yolks
6 tbsp Fresh lemon juice
6 tbsp Water
1 tbsp Mint
3/4 cup Greek yogurt
1/2 cups Extra virgin olive oil
Pitas
12 Pita breads
To taste Kosher salt and pepper
6 Clarified butter
3 Heart of romaine
3/4 cup Parmigiano-Reggiano, finely grated
Salad Mix
6 tbsp Tomatoes, diced
6 tbsp Kalamata olives, diced
6 tbsp Feta cheese, crumbled
36 White anchovies
Recipe provided by the American Lamb Board