From: Culinary director John Sarich, Chateau Ste. Michelle, Woodinville, WA. Yield: 24 appetizer servings. 6 American Lamb boneless loins, split open and flattened 1½ cups kalamata olives, pitted and chopped 6 cloves garlic, smashed 1½ cups roasted red bell peppers, chopped ¾ cup goat cheese 3 Tbsp. olive oil 1½ cups arugula leaves to taste, salt and pepper In small bowl, combine olives, garlic, bell peppers, goat cheese and olive oil. Lay the arugula leaves on flattened lamb loins ...

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