3 pounds of lamb loin
6 ounces parsley, chopped
2 ounces chives, chopped
2 ounces tarragon, chopped
1 ounce thyme
1 shallot, chopped finely
1 clove of garlic, chopped finely
4 ounces extra virgin olive oil
Zest of one lemon
6 egg yolks
1/4 pound of pea shoots
Block of Parmigiano Reggiano
Ask your butcher to slice the lamb thinly on the deli slicer. Any combination of fresh herbs may be used in your salsa verde.
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