Grilled lamb salad with rosemary vinaigrette and mustard sa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Red wine vinegar |
| 6 | ounces | Rosemary oil |
| Salt and pepper | ||
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Red wine vinegar |
| ¾ | cup | Virgin olive oil |
| 1 | Egg white | |
| Salt and pepper | ||
| 2 | Boneless loins of lamb | |
| 2 | tablespoons | Rosemary vinaigrette |
| 1 | pounds | Mixed greens |
| ½ | cup | Feta cheese |
| 3 | tablespoons | Calamata olives; chopped |
| Cracked black pepper | ||
| 8 | Pieces oven dried tomatoes | |
| 6 | New potatoes; roasted and sliced | |
| ; in half | ||
Directions
ROSEMARY VINAIGRETTE
MUSTARD SAUCE
GRILLED LAMB SALAD
In bowl, whisk together all ingredients.
Mustard Sauce:
In bowl whisk together mustard and red wine vinegar. Slowly whisk in oil, a few drops at a time, until sauce begins to thicken. Add egg white and whisk to thicken mixture even more. Continue to add remaining oil. Season with salt and pepper. Thin sauce with a little warm water if necessary to get to desired consistency.
GRILLED LAMB SALAD:
Season lamb with pepper. Roll in rosemary oil and marinate for 4 hours.
Heat grill. Remove lamb from marinade and grill to desired degree of doneness. Set aside in a warm place to rest. In bowl toss greens with cheese, olives and vinaigrette. Cut lamb into 12 slices. Top greens with lamb and potatoes. Serve.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9116 - PATRICK CLARK Converted by MM_Buster v2.0l.