From: Executive chef/ owner Jennifer Jasinski, Rioja Restaurant, Denver, CO. Yield: 8 servings. For lamb: ½ cup pure olive oil 6 sprigs rosemary, chopped 12 cloves garlic, chopped 1 whole leg of lamb, deboned to taste, kosher salt and black pepper 16 goat cheese rosemary biscuits (recipe follows) 1 cup roasted garlic lemon aioli 1 recipe lamb sauce (recipe follows) 2 cups arugula as needed for accompaniment, root vegetable chips Goat Cheese Rosemary Biscuits (yields 14 large ...

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