From: Chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, NY. Yield: 12 servings. Lamb: 6 lb. 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 cloves, minced 9 white anchovy fillets pinch of salt pinch of pepper 6 Tbsp. pasteurized egg yolks 6 Tbsp. fresh lemon juice 6 Tbsp. water 1 Tbsp. mint ¾ cup Greek yogurt 1½ cups ...
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