Charred lamb salad with lentils and lemon-cayenne aioli from Welcome To My Kitchen: A New York Chef Shares His Robust Recipes And Secret Techniques (page 72) by Tom Valenti and Andrew Friedman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mustard greens for arugula. Refrigerate spice-covered lamb for at least two hours and preferably overnight. You may use the Chicken stock recipe on p. 23, and the Red wine vinaigrette recipe on p. 277.

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