Lamb, Roasted Shallot And Chorizo Skewers With Rioja Vinaigrette
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Special equipment: 8 bamboo skewers, soaked in water for 2 hours In a medium stainless steel saucepan reduce the wine to 1/4 cup
2
Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined
3
With the motor running slowly add the olive oil and blend until emulsified
4
Season with salt and pepper to taste
5
In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator
6
Prepare the grill
7
Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste
8
Grill for 2 to 3 minutes on each side for medium rare
9
Arrange on platter and drizzle with vinaigrette