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Lamb: Grilled Lamb Salad w/ Rosemary Vinaigrette

Source of Recipe

Patrick Clark


List of Ingredients

***ROSEMARY VINAIGRETTE***
2 ounces red wine vinegar
6 ounces rosemary oil
Salt and pepper

***MUSTARD SAUCE***
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
3/4 cup virgin olive oil
1 egg white
Salt and pepper

***GRILLED LAMB SALAD***
2 boneless loins of lamb
2 tablespoons rosemary vinaigrette
1 pound mixed greens
1/2 cup feta cheese
3 tablespoons Calamata olives chopped
Cracked black pepper
8 pieces oven dried tomatoes
6 new potatoes roasted and sliced in half


Recipe

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.