| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Emlive04 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Lamb loin |
| 2 |
tb |
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 |
ts |
Dijon mustard |
| 1 |
sm |
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
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