Post by April B. on Jan 31, 2003 7:19:11 GMT -6
Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette
1 bottle Rioja wine
1/4 cup red vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
Salt and freshly ground pepper
1 head garlic, peeled and crushed
1 cup olive oil
4 rosemary sprigs
2 pound lamb loin, cut into 1-inch pieces
1/2 pound chorizo, sliced 1/4-inch thick
16 small shallots, roasted
8 bamboo skewers, soaked in water for 2 hours
In a medium stainless steel saucepan reduce the wine to 1/4 cup. Place the
syrup in a blender and add the vinegar, mustard, and honey and blend until
combined. With the motor running slowly add the olive oil and blend until
emulsified. Season with salt and pepper to taste. In a large bowl, combine
the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in
the refrigerator. Prepare the grill. Thread the lamb cubes, chorizo and
roasted shallots on the skewers and season with salt and pepper to taste.
Grill for 2 to 3 minutes on each side for medium rare. Arrange on platter
and drizzle with vinaigrette.
1 bottle Rioja wine
1/4 cup red vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
Salt and freshly ground pepper
1 head garlic, peeled and crushed
1 cup olive oil
4 rosemary sprigs
2 pound lamb loin, cut into 1-inch pieces
1/2 pound chorizo, sliced 1/4-inch thick
16 small shallots, roasted
8 bamboo skewers, soaked in water for 2 hours
In a medium stainless steel saucepan reduce the wine to 1/4 cup. Place the
syrup in a blender and add the vinegar, mustard, and honey and blend until
combined. With the motor running slowly add the olive oil and blend until
emulsified. Season with salt and pepper to taste. In a large bowl, combine
the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in
the refrigerator. Prepare the grill. Thread the lamb cubes, chorizo and
roasted shallots on the skewers and season with salt and pepper to taste.
Grill for 2 to 3 minutes on each side for medium rare. Arrange on platter
and drizzle with vinaigrette.