Ingredients Jump to Instructions ↓

  1. 1 bottle Rioja red wine

  2. 1/4 cup red wine vinegar

  3. 2 tablespoons Dijon Mustard

  4. 1 teaspoon honey

  5. 1 cup olive oil Salt and freshly ground pepper

  6. 2 heads garlic, peeled and crushed

  7. 1 1/2 cups pure olive oil

  8. 8 rosemary sprigs

  9. 4 pound lamb loin, cut into 2-inch cubes

  10. 32 roasted pearl onions

  11. 1/2 cup creme fraiche

  12. 2 tablespoons mayonnaise

  13. 1/4 cup Dijon mustard

  14. 2 tablespoons fresh lemon juice

  15. 2 tablespoons walnut oil

  16. 1/3 cup crumbled blue cheese

  17. 2 tablespoons romano cheese

  18. 1 tablespoon olive oil

  19. 1/4 pound serrano ham , cut into thin slices

  20. 2 heads endive , sliced in half lengthwise, then sliced crosswise into thin slices

  21. 1/2 pound frisee Salt and pepper

  22. 2 ripe pears, Anjou or Bartlett, halved, pitted and sliced 1/4-inch thick

  23. 1/4 cup toasted sliced almonds Blue Cheese Dressing

Instructions Jump to Ingredients ↑

  1. Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup. Place it in a blender with the vinegar, mustard and honey and blend until combined. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. May be refrigerated up to 2 days. Bring to room temperature before using.

  2. Make the lamb: Soak 8 bamboo skewers 6 inches long in water for 2 hours or overnight. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate the lamb 4 to 6 hours in the refrigerator. Prepare a grill or broiler. Thread the lamb cubes and roasted onions on the skewers and season with salt and pepper to taste. Grill until rare to medium-rare, about 3 to 4 minutes on each side. Place the skewers on a serving platter and drizzle the Rioja vinaigrette over them. Can serve with instant couscous made with chicken stock Whisk together the creme fraiche, mayonnaise, Dijon mustard, lemon juice and oil and season with salt and pepper. Fold in blue cheese and romano.

  3. Heat the oil in a small saute pan over high heat until smoking. Add the ham and cook until crisp. Place the endive and frisee in a large bowl, toss with some of the dressing and season with salt and pepper, to taste. Divide the greens among four plates and top with some of the ham. Place 3 pear slices around the plate and sprinkle with some of the almonds. Yield: 4 servings


Send feedback