Italian Restaurant with a Mediterranean Twist

Chef Feker's Marinated Grilled Lamb Cobb Salad

Submitted By: Chef Michael Feker

marinated grilled lamb Cobb Salad

Serves: 4

8 lamb chops , marinated in chopped rosemary olive oil and balsamic
Drizzle of olive oil for grilling
1/2 pound prosciutto cut in fine shreds
1/2 cup extra-virgin olive oil
Juice from 4 grilled fresh lemon

2 cloves of roasted garlic
1/2 pound Maytag Blue cheese crumbled
Salt
Freshly ground black pepper
1 avocado, peeled and pitted
16 yellow or red pear tomatoes, cut in half
2 hard boiled eggs
2 heads of romaine hearts cut in half and washed, patted dry

DIRECTIONS

Preheat the grill. Remove lamb from marinate. Place the lamb on the grill and cook for 2-3 minutes on each side. Remove from the grill let rest for 2 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time and half of the hard boiled eggs. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, tomatoes, remaining blue cheese, prosciutto and eggs place the grilled lamb chops one on each side. Serve immediately.

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