Ingredients
Lamb
braised over open fire (with Jamarta sauce)
Boston Lettuce
Iceberg lettuce
sliced pickled beets
three fresh Poblano peppers sliced lengthwise into slivers
Jamarta dressing.
Preparation
Prepare open fire from pecan wood, let burn until nearly coals, but still substantial flame. Braise tenderloin of lamb, basting with Jamarta sauce, until medium rare. Combine all ingredients in large bowl, coating completely with Jamarta sauce. Serve with lettuce cold, lamb warm to hot.
