American Lamb Caesar Salad - Featured Recipe -
Featured Recipes

American Lamb Caesar Salad

Categories: Entrees, Lamb, Salads
Step 1
1 lb • Amercan lamb blade chops
2 tbsp • Extra-virgin olive oil
1 tbsp • Fresh lemon juice
Kosher salt to taste
Crushed red pepper flakes to taste
6 sprig • Fresh rosemary
For the lamb: Trim lamb of any extra fat and remove bones. Pound lamb chops between 2 pieces of paper until thin; cut into 4 cutlets. Season with oil, lemon juice, salt and pepper flakes. Place half of the rosemary on a baking dish; place lamb cutlets on the rosemary. Place remaining rosemary on top; marinate for 20 minutes. Grill lamb cutlets over high heat for 2 minutes on each side; reserve.
Step 2
4 • Pita
Kosher salt to taste
Freshly ground pepper to taste
2 oz • Butter • clarified
For the pitas: Season each side with kosher salt and pepper and drizzle with melted clarified butter. Place bread onto a wire rack then onto a baking sheet. Toast at 350 F until golden brown.
Step 3
1 • Romaine heart
8 oz • Favorite Caesar dressing
For romaine: Place dressing in a squirt bottle. Holding the heart of romaine lettuce upright, dress the inside and outside of the lettuce. Wrap the dressed romaine heart in plastic wrap tightly to form a cylinder. Refrigerate 30 minutes to hold its shape.
Step 4
2 tbsp • Tomatoes • diced
2 tbsp • Kalamata olives • diced
2 tbsp • Feta cheese • crumbled
2 tbsp • Extra-virgin olive oil
For salad mix: Mix tomatoes, olives, feta cheese and olive oil well.
Step 5
12 • White anchovies
4 • Parmesan crisps
Place a pita in the center of each plate. Top with grilled lamb cutlet. Cut head of romaine into 4 equal slices about 1-1/2 to 2 inches thick. Place a romaine round on top

of each lamb slice. Top each romaine with the salad mix. Top with Parmesan crisp. Roll each anchovy and place 3 on each plate. Drizzle with remaining Caesar dressing and extra virgin olive oil.


No documents found

Sign In to post a comment.