Marston Products - Monthly Recipe

MONTHLY RECIPE

The recipe for this month is Grilled Lamb Loin Salad with Rosemary Balsamic Vinaigrette. A tasty dinner entree...serve with crusty bread! The lamb is best when marinated overnight. (4 Servings)

Monthly Recipe

Grilled Lamb Loin Salad

1 to 1½		pounds lamb tenderloin, trimmed
½		cup olive oil
2		garlic cloves, minced
6		small red potatoes, quartered
2		tablespoons butter
¼		cup Parmesan cheese
¾		cup Feta cheese, crumbled
½		cup red onion, diced
4		medium Roma tomatoes, diced
1		teaspoon fresh rosemary, minced
1		cup artichoke hearts, quartered
4		cups gourmet salad greens
½		cup Rosemary Balsamic Vinaigrette
		(recipe follows)

	LAMB
	Mix olive oil and garlic, pour over lamb and marinate overnight in refrigerator.

	Preheat oven to 375 degrees.

	Brown in frying pan and place, uncovered, in oven. Cook for 10 minutes or more for desired doneness. Most people like it medium rare. (Do not start lamb until potatoes are cooked.)

	Slice thinly and set aside. Keep warm for serving.

	POTATOES
	Toss potatoes, butter and Parmesan cheese together and place in baking pan.

	Bake uncovered at 400 degrees for approximately 40 minutes, turning once, until crispy.

	SALAD
	Toss Feta cheese, onion, tomatoes, rosemary, artichoke hearts, potatoes, lettuce, and vinaigrette together. Place on chilled plates and arrange thin slices of lamb on top.

Rosemary Balsamic Vinaigrette

1
cup olive oil

2
tablespoons Dijon-style mustard

6 tablespoons balsamic vinegar

2
tablespoons rice vinegar

1 teaspoon lemon juice

1 teaspoon fresh rosemary, finely chopped

4 garlic cloves, minced

¼ cup mayonnaise

Salt and freshly ground black pepper to taste

Mix all ingredients together with wire whisk and store in refrigerator.

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