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  • Grilled Lamb Salad With Rosemary Vinaigrette And Mustard Sa

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    Grilled Lamb Salad With Rosemary Vinaigrette And Mustard Sa
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. In bowl, whisk together all ingredients.
    2. 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.
    3. GRILLED LAMB SALAD:Season lamb with pepper. Roll in rosemary oil and marinate for 4 hrs.
    4. 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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