From: Chef Kent Rathbun, Abacus, Dallas. Yield: 8 servings. LAMB SIRLOINS: 4 oz. canola oil 8 cloves garlic, peeled 4 shallots, peeled 2 jalapeÒo peppers, peeled and seeded 1 bunch cilantro, coarsely chopped 16 pieces lamb strip loin ( 5 oz. each with bone in) 2 Tbsp. kosher salt 2 Tbsp. cracked black pepper BLUE CHEESE CRUST: 12 cloves garlic, cleaned 2 Tbsp. olive oil 8 oz. Point Reyes Original Blue Cheese 1 cup panko bread crumbs 1 Tbsp. cracked black pepper CHIPOTLE: 2 oz. canned ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.