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.

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