Recipe provided by | Chef Edward Leonard, CMC

Servings: 12

INGREDIENTS

Lamb:

6 Pounds American Lamb blade chops

6 Tablespoons extra virgin olive oil

3 Tablespoons fresh lemon juice

Kosher salt to taste

Crushed red pepper flakes to taste

18 Stalks fresh rosemary

Caesar Dressing:

3 Garlic, minced

9 White anchovy filets

Pinch salt and pepper

6 tablespoons pasteurized egg yolks

6 tablespoons fresh lemon juice

6 tablespoons water

1 tablespoon mint

3/4 cup Greek yogurt

1-1/2 cups extra virgin olive oil

Pitas:

12 Pita bread

Kosher salt and pepper to taste

6 ounces clarified butter

3 Heart of romaine

3/4 Cup Parmigiano-Reggiano, finely grated

Salad Mix:

6 tablespoonsTomatoes, diced

6 tablespoons kalamata olives, diced

6 tablespoons feta cheese, crumbled

6 tablespoons extra virgin olive oil

36 White Anchovies

DIRECTIONS

METHOD:

For the Lamb:  Trim lamb of any extra fat and remove bones.  Pound lamb chops between 2 pieces of paper until thin; cut into 12 cutlets.  Season with oil, lemon juice, salt and pepper flakes.  Place one-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.

For Caesar Dressing:  In a small food processor, add garlic, anchovy filets and a pinch of salt and pepper.  Puree until smooth.  Add the pasteurized yolks, lemon juice, water, mint and yogurt; process for 30 seconds.  While the processor is running, slowly add the oil to form an emulsion.  Remove the mixture from the processor and place in a small bowl.  Adjust the seasoning with salt and pepper if needed.  Reserve for service.

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 350ºF until golden brown.  Reserve for service.

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 1/2 hour to hold its shape.

For Parmigiano Cookies:  Place silicone mat onto a baking sheet.  Using a 4-inch round mold to keep a circular shape, sprinkle cheese onto mat, repeating 12 times.  Bake at 350°F for 5 to 7 minutes or until cheese has slightly browned.  Allow to cool; remove from mat.

For Salad Mix:  Mix tomatoes, olives, feta cheese and olive oil well.

To Assemble:  Place a pita in the center of each plate.  Top with grilled lamb cutlet.  Cut each 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 Parmigiano cookie.  Roll each anchovy and place 3 on each plate.  Drizzle with remaining Caesar dressing and extra virgin olive oil.

Recipe and image provided by the American Lamb Board