| Skewered
Lamb with Rioja Red Wine Vinaigrette
Adapted
from Chef Bobby Flay
Yield: 8 appetizer portions
Rioja
Red Wine Vinaigrette
- 1
bottle Rioja red wine
- 1/4
cup red wine vinegar
- 2
Tablespoons Dijon mustard
- 1
teaspoon honey
- 1
cup olive oil
- Salt
and freshly ground pepper
Skewered
Lamb
- 4
pound lamb loin, cut into 2-inch cubes
- 2
heads garlic, peeled and crushed
- 1
1/2 cups pure olive oil
- 4
sprigs rosemary
- 32
roasted pearl onions
To
prepare 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 to taste with salt and pepper. May
be refrigerated up to 2 days. Bring to room temperature before
using.
To 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 let marinate 4-6 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 3-4 minutes on each
side. Place the skewers on a serving platter and drizzle the
Rioja vinaigrette over them.
Wine suggestion
A no brainer….classic-styled Rioja goes great with lamb cooked
in any manner. For something a little more elegant and refined
look for a Rioja labeled "Reserva," which has a couple of
years of both bottle and barrel aging.
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