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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.