Chef Jonathon Saywer, Bar Cento, Cleveland, OH. Yield: 7-10 steaks. Lamb Steak: 1 whole lamb leg 4 Tbsp. extra virgin olive oil 1 bulb garlic, smashed, skin still on 2 sprigs fresh rosemary, bruised to taste, salt and coarsely ground black pepper Cannellini Beans: 1 qt. dried cannellini beans 2 cups extra virgin olive oil 2 cups vegetable oil 1 sprig fresh bay leaf to taste, salt as needed, water Salsa Verde: 1 bunch parsley, chopped 8 anchovy fillets ...

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