American Lamb Caesar Salad

    

February 23, 2016

Edward Leonard
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America

  • Yields: 12 servings

Ingredients

Lamb

6 lbs 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, minced

9 White anchovy filets

Pinch of Salt and pepper

6 tbsp Pasteurized egg yolks

6 tbsp Fresh lemon juice

6 tbsp Water

1 tbsp Mint

3/4 cup Greek yogurt

1/2 cups Extra virgin olive oil

Pitas

12 Pita breads

To taste Kosher salt and pepper

6 ounces Clarified butter

3 Heart of romaine

3/4 cup Parmigiano-Reggiano, finely grated

Salad Mix

6 tbsp Tomatoes, diced

6 tbsp Kalamata olives, diced

6 tbsp Feta cheese, crumbled

6 tbsp Extra virgin olive oil

36 White anchovies

Directions

1For the Lamb: Trim lamb of any extra fat and remove bones. Pound lamb chops between 2 pieces of paper until thin; cut into 12 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.

2For Caesar Dressing: In a small food processor, add garlic, anchovy filets and a pinch of salt and pepper. Puree until smooth. Add the pasteurized yolks, lemon juice, water, mint and yogurt; process for 30 seconds. While the processor is running, slowly add the oil to form an emulsion. Remove the mixture from the processor and place in a small bowl. Adjust the seasoning with salt and pepper if needed. Reserve for service.

3For the Pitas: Season each side with kosher salt and pepper and drizzle with melted clarified butter. Place bread onto a wire rack then onto a baking sheet. Toast at 350ºF until golden brown. Reserve for service.

4For Romaine: Place dressing in a squirt bottle. Holding the heart of romaine lettuce upright, dress 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.

5For Parmigiano Cookies: Place silicone mat onto a baking sheet. Using a 4-inch round mold to keep a circular shape, sprinkle cheese onto mat, repeating 12 times. Bake at 350°F for 5 to 7 minutes or until cheese has slightly browned. Allow to cool; remove from mat.

6For Salad Mix: Mix tomatoes, olives, feta cheese and olive oil well.

7To 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. Top with Parmigiano cookie. Roll each anchovy and place 3 on each plate. Drizzle with remaining Caesar dressing and extra virgin olive oil.

Recipe provided by the American Lamb Board

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