Recipes
Lamb Chops with Asian Pear and Kiwi Salsa

Lamb Chops with Asian Pear and Kiwi Salsa

From: Chef Tony Marotta, Flying Fish Cafe, Disney’s BoardWalk Resort, Florida. Yield: 4 servings.

4 racks of lamb, about 14 oz. each
1⁄4 cup extra virgin olive oil
2 Tbsp. sea salt (Fleur de Sel)
2 Tbsp. freshly ground black pepper

Preheat oven to 350°F. Rub lamb with olive oil, then sprinkle liberally with sea salt and black pepper. In hot saute pa

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