Title: Grilled Lamb Salad with Rosemary Vinaigrette And Mustard Sa
Categories: Dujour02
Yield: 1 servings

----------------------------ROSEMARY VINAIGRETTE----------------------------
2 oz Red wine vinegar
6 oz Rosemary oil
Salt and pepper

-------------------------------MUSTARD SAUCE-------------------------------
2 tb Dijon mustard
1 tb Red wine vinegar
3/4 c Virgin olive oil
1 Egg white
Salt and pepper

-----------------------------GRILLED LAMB SALAD-----------------------------
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

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.