Recipe - Grilled Lamb Patties With A White Bean And Mint Relish

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

MUSTARD SAUCE
2 tablespoon Dijon mustard
1 tablespoon Red wine vinegar
Three fourths cup Virgin olive oil
1 Egg white
Salt and pepper

GRILLED LAMB SALAD
2 Boneless loins of lamb
2 tablespoon Rosemary vinaigrette
1 pound Mixed greens
One half cup Feta cheese
3 tablespoon Calamata olives; chopped
Cracked black pepper
8 Pieces oven dried tomatoes
6 New potatoes; roasted and
cut or sliced up
; 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.