From: Chef Kent Rathbun, Abacus, Dallas. Yield: 8 servings. LAMB SIRLOINS: 4 oz. canola oil 8 cloves garlic, peeled 4 shallots, peeled 2 jalapeÒo peppers, peeled and seeded 1 bunch cilantro, coarsely chopped 16 pieces lamb strip loin ( 5 oz. each with bone in) 2 Tbsp. kosher salt 2 Tbsp. cracked black pepper BLUE CHEESE CRUST: 12 cloves garlic, cleaned 2 Tbsp. olive oil 8 oz. Point Reyes Original Blue Cheese 1 cup panko bread crumbs 1 Tbsp. cracked black pepper CHIPOTLE: 2 oz. canned ...
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