| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Emlive04 |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Lamb loin |
| 2 |
T |
Olive oil |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 1/2 |
lb |
Fresh angel hair pasta |
| 10 |
|
Roasted garlic cloves |
| 3/4 |
c |
Extra-virgin olive oil |
|
|
Juice of one lemon |
| 2 |
t |
Dijon mustard |
| 1 |
|
Red onion, thinly sliced |
| 4 |
|
Roma or plum tomatoes |
|
|
cored seeded |
|
|
And thinly sliced |
| 1/2 |
c |
Fresh sweet peas, blanched |
| 1/2 |
c |
Greek black olives, pitted |
|
|
halved |
| 4 |
oz |
Feta cheese, crumbled |
INSTRUCTIONS
Preheat the grill. Season the lamb with 1 tablespoon olive oil, salt
and pepper. Grill the lamb for 3 to 4 minutes on all sides until
medium-rare or desired doneness. Remove from the grill and cool. Bring
a pot of salted water to a boil. Add the pasta and cook until tender,
about 4 minutes. Drain and place the pasta in a bowl of ice water.
Stir the pasta a couple of times to separate the pasta. Drain very
well. Toss the pasta with the remaining olive oil. Season with salt
and pepper. In a mixing bowl, add the garlic. Using the back of a
fork, mash the cloves until smooth. Stir in the lemon juice and
mustard. Whisk in the extra-virgin olive oil slowly. Whisk until the
mixture is slightly thick. Season with salt and black pepper. Slice
the lamb on the bias, diagonally, into 1/4 inch slices. In a large
mixing bowl, add the onions, tomatoes, and peas. Season with salt and
pepper. Add the sliced lamb, pasta, olives and cheese. Toss the salad
with the dressing. Serve either cold or at room temperature. This
recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril
Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast
05-22-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-04-1998 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.
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