Colorado Lamb Dip, Goat Cheese Biscuit

Colorado Lamb Dip, Goat Cheese Biscuit

From: Executive chef/ owner Jennifer Jasinski, Rioja Restaurant, Denver, CO. Yield: 8 servings.

For lamb:

½ cup pure olive oil

6 sprigs rosemary, chopped

12 cloves garlic, chopped

1 whole leg of lamb, deboned

to taste, kosher salt and black pepper

16 goat cheese rosemary biscuits (recipe follows)

1 cu

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TAGS: Food & Drink