Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears

Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears
Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears might be just the main course you are searching for. One serving contains 767 calories, 59g of protein, and 38g of fat. This recipe serves 8. This recipe covers 49% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up endive, mayonnaise, serrano ham, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 4 hours and 38 minutes. It is a good option if you're following a gluten free diet.

Instructions

1
Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup.
Ingredients you will need
VinaigretteVinaigrette
WineWine
Equipment you will use
Sauce PanSauce Pan
2
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
MustardMustard
VinegarVinegar
HoneyHoney
Equipment you will use
BlenderBlender
3
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Lamb Stew MeatLamb Stew Meat
Olive OilOlive Oil
RosemaryRosemary
GarlicGarlic
OnionOnion
WaterWater
LambLamb
Equipment you will use
BroilerBroiler
SkewersSkewers
GrillGrill
BowlBowl
4
Place the skewers on a serving platter and drizzle the Rioja vinaigrette over them. Can serve with instant couscous made with chicken stock.
Ingredients you will need
Chicken StockChicken Stock
VinaigretteVinaigrette
CouscousCouscous
RiojaRioja
Equipment you will use
SkewersSkewers
1
Whisk together the creme fraiche, mayonnaise, Dijon mustard, lemon juice and oil and season with salt and pepper. Fold in blue cheese and romano.
Ingredients you will need
Salt And PepperSalt And Pepper
Creme FraicheCreme Fraiche
Dijon MustardDijon Mustard
Blue CheeseBlue Cheese
Lemon JuiceLemon Juice
MayonnaiseMayonnaise
Romano CheeseRomano Cheese
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
1
Heat the oil in a small saute pan over high heat until smoking.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
2
Add the ham and cook until crisp.
Ingredients you will need
HamHam
3
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.
Ingredients you will need
Salt And PepperSalt And Pepper
EndiveEndive
Curly EndiveCurly Endive
GreensGreens
HamHam
Equipment you will use
BowlBowl
4
Place 3 pear slices around the plate and sprinkle with some of the almonds.
Ingredients you will need
AlmondsAlmonds
PearPear
DifficultyExpert
Ready In4 hrs, 38 m.
Servings8
Health Score55
Magazine