4 racks of lamb, Frenched
Zest of 2 lemons
4 sprigs fresh rosemary, leaves removed and roughly chopped
Kosher salt
Pinch sugar
1/4 cup blended oil
Day old bread, crusts removed, cut into large dice, about 4 to 5 cups total
2 cups whole milk
2 tablespoons blended oil
1 cup sliced almonds
1/2 cup sliced shallots
1/4 cup sliced garlic
Kosher salt
2 cups extra-virgin olive oil
Juice of 1 lemon
1 orange, supremes, extra-juice reserved
2 cups trimmed watercress
Toasted almonds
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Skordalia
3 lamb chops
Sea salt
Watercress salad
Freshly ground black pepper
Extra-virgin olive oil
1/4 orange, zested
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