Best Lamb Roasted Shallot And Chorizo Skewers With Rioja Vinaigrette Recipes

Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette image

Provided by Bobby Flay | Bio & Top Recipes

Time 7h30m

Number Of Ingredients 12

1 bottle Rioja wine
1/4 cup red vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
Salt and freshly ground pepper
1 head garlic, peeled and crushed
1 cup olive oil
4 rosemary sprigs
2 pound lamb loin, cut into 1-inch pieces
1/2 pound chorizo, sliced 1/4-inch thick
16 small shallots, roasted

Steps:

In a medium stainless steel saucepan reduce the wine to 1/4 cup. Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined. With the motor running slowly add the olive oil and blend until emulsified. Season with salt and pepper to taste. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator. Prepare the grill. Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side for medium rare. Arrange on platter and drizzle with vinaigrette.

Rack of Lamb With Roasted-Shallot Vinaigrette image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 54m

Yield 4 serving(s)

Number Of Ingredients 12

1 large shallot, unpeeled (about 1 oz.)
1/4 cup extra virgin olive oil, divided
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 racks of lamb, frenched (1 to 1 1/2 lb. each)
extra virgin olive oil
2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

Make the vinaigrette: lightly brush or spray the shallot all over with a bit of olive oil; grill over direct medium heat until it is blackened in spots and very soft throughout, about 15 minutes, turning once.
Remove the shallot from the grill, and let cool; remove and discard the peel.
Finely chop the shallot and put it in a medium bowl along with the remaining vinaigrette ingredients; whisk in the rest of the olive oil to create a smooth dressing.
Trim any excess fat from the lamb; let stand at room temperature 20-30 minutes before grilling.
Lightly brush or spray the lamb with oil and season with thyme, salt, and pepper.
Loosely cover the bones with foil to keep them from burning.
Sear bone side down first, over direct medium heat until lightly browned, 2-4 minutes, turning once (flare ups might occur); move the lamb over indirect medium heat and grill to desired doneness, about 15 minutes more for medium-rare.
Remove from the grill and let rest for 5 minutes before cutting into chops.
Serve warm with the vinaigrette.

Nutrition Facts : Calories 126.2, Fat 13.6, SaturatedFat 1.9, Sodium 451.2, Carbohydrate 1.5, Fiber 0.3, Protein 0.3

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

Provided by Bobby Flay

Categories main-dish

Time 4h38m

Yield 8 servings

Number Of Ingredients 27

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
2 heads garlic, peeled and crushed
1 1/2 cups pure olive oil
8 rosemary sprigs
4 pound lamb loin, cut into 2-inch cubes
32 roasted pearl onions
1/2 cup creme fraiche
2 tablespoons mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons walnut oil
Salt and freshly ground pepper
1/3 cup crumbled blue cheese
2 tablespoons romano cheese
1 tablespoon olive oil
1/4 pound serrano ham, cut into thin slices
2 heads endive, sliced in half lengthwise, then sliced crosswise into thin slices
1/2 pound frisee
Salt and pepper
2 ripe pears, Anjou or Bartlett, halved, pitted and sliced 1/4-inch thick
1/4 cup toasted sliced almonds
Blue Cheese Dressing

Steps:

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.
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.
Blue Cheese Dressing: Whisk together the creme fraiche, mayonnaise, Dijon mustard, lemon juice and oil and season with salt and pepper. Fold in blue cheese and romano.
Salad: 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.