American Lamb Caesar Salad



Marinated American lamb chops with rosemary & garlic on a plate


  • 6 pounds American Lamb blade chops
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Kosher salt, to taste
  • Crushed red pepper flakes, to taste
  • 18 stalks fresh rosemary

Caesar Dressing:

  • 3 garlic cloves, minced
  • 9 white anchovy filets
  • Salt and pepper, pinch
  • 6 tablespoons pasteurized egg yolks
  • 6 tablespoons fresh lemon juice
  • 6 tablespoons water
  • 1 tablespoon mint
  • 3/4 cup Greek yogurt
  • 1-1/2 cups extra virgin olive oil


  • 12 pita breads
  • Kosher salt and pepper, to taste
  • 6 ounces clarified butter


  • 3 heart of romaine

Parmigiano Cookies:

  • 3/4 cup Parmigiano-Reggiano, finely grated 

Salad Mix:

  • 6 tablespoons tomatoes, diced
  • 6 tablespoons Kalamata olives, diced
  • 6 tablespoons feta cheese, crumbled
  • 6 tablespoons extra virgin olive oil 

36 white anchovies


For 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. 

For 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. 

For 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. 

For 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. 

For 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. 

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

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