|
Method
of Preparation:
Marinate the lamb chops with rosemary, oregano and olive oil for 2 hours. Preheat oven to 350°. Pan sear the lamb chops and finish in oven for approximately 15-20 minutes to desired doneness. Keep oven on. Sauté chopped shallots and garlic in duck fat. Add salt and black pepper. Place lamb shoulder in the duck fat and cover with plastic wrap and foil. Place in 250° oven and leave for at least 3 hours or until meat is very tender. Reduce lamb stock until thickened. Break the cooked lamb shoulder into small pieces and add into reduced stock. Season to taste.
Blend the oregano, thyme, marjoram, white wine vinegar, sautéed red onion and tomato, then add xanthan gum. Remove seeds from cucumber and dice small. Add yogurt to taste. After 10 minutes, squeeze out excess water and mix extra virgin olive oil, garlic, mint and lemon juice. Season to taste. Cut romaine leaf lengthwise into quarters. Sprinkle with salt and pepper and frill slightly. Leave to cool and drizzle with lemon juice. Cut pita bread into quarters. Sauté with brown butter. Slice elephant garlic very thin with mandolin. Boil in milk then strain (do this 3 times). Dry well and pan fry in 1" olive oil, until golden brown and crispy.
Presentation:
Serve immediately.
Serves: 4
Click
here for an index card print out of this recipe!
Are you a new member of our recipe club?
Click
here to see our Recipe Club Archives:
Click
here to learn about our fine restaurants!
|
