Grilled Lamb Salad With Rosemary Vinaigrette And Mustard Sa Recipe
Servings: 1
Ingredients
- 2 ounce Red wine vinegar
- 6 ounce Rosemary oil Salt and pepper
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Red wine vinegar
- 3/4 c. Virgin extra virgin olive oil
- 1 x Egg white Salt and pepper
- 2 x Boneless loins of lamb
- 2 Tbsp. Rosemary vinaigrette
- 1 lb Mixed greens
- 1/2 c. Feta cheese
- 3 Tbsp. Calamata olives, minced Cracked black pepper
- 8 piece oven dry tomatoes
- 6 x New potatoes, roasted and sliced in half
Directions
- 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, till sauce begins to thicken. Add in egg white and whisk to thicken mix even more. Continue to add in remaining oil. Season with salt and pepper. Thin sauce with a little hot water if necessary to get to desired consistency.
- GRILLED LAMB SALAD:Season lamb with pepper. Roll in rosemary oil and marinate for 4 hrs.
- Heat grill. Remove lamb from marinade and grill to desired degree of doneness. Set aside in a hot place to rest. In bowl toss greens with cheese, olives and vinaigrette. Cut lamb into 12 slices. Top greens with lamb and potatoes. Serve.
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