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