YIELD: 24 servings

12 8 pc. racks of lamb, seasoned with salt & pepper

SALAD DRESSING:
2 cups olive oil
1 cup red wine vinegar
8 tsps. fresh chopped mint
4 cloves of garlic minced
2 tsps. salt
1 tsp. freshly ground black pepper

SALAD:
48 oz. romaine lettuce
1 Bermuda onion sliced thin rounds
2 cucumbers, sliced
3 cups Calamata olives
5 lbs. feta cheese
72 stuffed grape leaves (mini)
2 red peppers, thinly julienned
3 lemons, sliced

1. Make salad dressing. Combine all ingredients and incorporate well. Mix well again before serving.
2. Charbroil racks of lamb to desired doneness. Let rest then cut each 8- piece rack into 4, 2-rib pieces.
3. Mix salad dressing well and toss with lettuce. Stand one rib piece (equal to 2 ribs) on center of platted lettuce. Brace with another two-piece chop. Garnish salad with cucumbers, onion, olives, red pepper julienne and plenty of small crumbles of feta. Place 3 stuffed grape leaves on each salad. Garnish with a twisted lemon slice.

Recipe submitted to FM by Executive Chef Tony Kveragas, Cornell University, Ithaca, NY