| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Dujour02 | 1 | Servings | |
INGREDIENTS
| 2 | oz | Red wine vinegar |
| 6 | oz | Rosemary oil |
| Salt and pepper | ||
| 2 | T | Dijon mustard |
| 1 | T | Red wine vinegar |
| 3/4 | c | Virgin olive oil |
| 1 | Egg white | |
| Salt and pepper | ||
| 2 | Boneless loins of lamb | |
| 2 | T | Rosemary vinaigrette |
| 1 | lb | Mixed greens |
| 1/2 | c | Feta cheese |
| 3 | T | Calamata olives, chopped |
| Cracked black pepper | ||
| 8 | Pieces oven dried tomatoes | |
| 6 | New potatoes, roasted and | |
| sliced | ||
| in half |
INSTRUCTIONS
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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