American Lamb Caesar Salad

Ingredients For Lamb:

• 1.5 lbs American Lamb blade chops
• 1.5 Tbsp Extra virgin olive oil
• 2 1/4 tsp Fresh lemon juice
• Kosher salt to taste
• Crushed red pepper flakes to taste
• 4 Stalks Fresh rosemary

Ingredients For Pita:

• 4 Pita Breads
• Kosher salt and pepper to taste
• 2 1/4 tsp Olive oil or melted butter

Ingredients For Salad:

• Caesar Dressing
• 1 Heart of romaine
• 3 Tbsp Parmigiano-Reggiano, finely grated
• 1 1/2 tsp Tomatoes, diced
• 1 1/2 tsp Kalamata olives, quartered
• 1 1/2 tsp Feta cheese, crumbled
• 1 1/2 tsp Extra virgin olive oil

Instructions for the Lamb:

For the Lamb: Trim lamb of any extra fat and remove bones. Pound lamb chops until thin; cut into 4 cutlets. Season with oil, lemon juice, salt and pepper flakes. Place one-half of the rosemary on a baking dish; place lamb cutlets on the rosemary. Place remaining rosemary on top; marinate for 20 minutes. Grill lamb cutlets over high heat for 2 minutes on each side; reserve.

Instructions for the Pita:

Season each side with kosher salt and pepper and drizzle with olive oil or melted butter. Place bread onto a wire rack then onto a baking sheet. Toast at 350ºF until golden brown. Reserve for service.

Instructions for the Romaine:

Holding the heart of romaine lettuce upright, squirt Caesar dressing the inside and outside of the lettuce. Wrap the dressed romaine heart in plastic wrap tightly to form a cylinder. Refrigerate 1/2 hour to hold its shape.

Instructions for the Salad Mix:

Mix tomatoes, olives, feta cheese and olive oil well.

To Assemble:

Place a pita in the center of each plate. Top with grilled lamb cutlet. Cut each head of romaine into 4 equal slices about 1-1/2 to 2 inches thick. Place a romaine round on top of each lamb slice. Top each romaine with the salad mix. Drizzle with remaining Caesar dressing and extra virgin olive oil.

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