Rugby Grille's Lamb B.L.T. with Green Goddess Dressing - New York News

Rugby Grille's Lamb B.L.T. with Green Goddess Dressing

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Get this recipe courtesy of Chef Andrew Alcid from the Rugby Grille inside The Townsend Hotel in Birmingham. Learn more about the restaurant's new winter menu and prix fixe menu here.

Makes four sandwiches

For the Lamb
1 pound Lamb Belly

Gyro Cure
1 cup Kosher Salt
½ cup Granulated Sugar
2 Tbls Oregano
2 Tbls Chopped Garlic
2 Tbls Black Pepper
2 Tbls Chopped Thyme

Method: Clean Lamb Belly of any silver skin, Score the Fat with a sharp knive careful not to go deep into the flesh.  Mix ingredients of the Gyro Cure together in a bowl and rub onto belly for 4-6 hours.  After the Lamb Belly has been cured, rinse off the Cure, Toss the Belly on the Grill or a Saute Pan and caramelize the skin. Roast in a 350 degree oven until golden brown and tender (about 1-1.5 hours)

Green Goddess Dressing
4 oz Greek Yogurt
2 oz Egg Whites
6 ea Peeled Garlic Cloves
1 bunch Cilantro
1 bunch Parsley
1 bunch Chives
1 bunch Mint
1 qt Grape Seed Oil or neutral Oil
Salt
Pepper

For the Sandwich
4 ea Ciabatta Rolls or Crusty Italian Bread
2 ea Hot House Tomatoes ( Marinate in Olive Oil, Balsamic, and Fresh Herbs)
1 hd Butter Lettuce
1 ea Red Onion
1 ea Recipe for Lamb Belly (see above)

As needed Green Goddess Dressing
Assemble

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