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Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears (Bobby Flay) Recipe

Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears (Bobby Flay) Recipe

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

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Ingredients:

Serving

1 bottle rioja red wine
1/4 cup red wine vinegar
2 tbsp dijon mustard
1 tsp 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 lb lamb loin, cut into 2-inch cubes
32 roasted pearl onions
1/2 cup creme fraiche
2 tbsp mayonnaise
1/4 cup dijon mustard
2 tbsp fresh lemon juice
2 tbsp walnut oil
salt and freshly ground pepper
1/3 cup crumbled blue cheese
2 tbsp romano cheese
1 tbsp olive oil
1/4 lb serrano ham , cut into thin slices
2 heads endive , sliced in half lengthwise, then sliced crosswise into thin slices
1/2 lb 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

Directions:

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. Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1560.1 Kcal (6532 kJ)
Calories from fat	1328.85 Kcal
		% Daily Value*
Total Fat	147.65g	227%
Cholesterol	209.7mg	70%
Sodium	686.2mg	29%
Potassium	805.24mg	17%
Total Carbs	15.48g	5%
Sugars	7.09g	28%
Dietary Fiber	6.38g	26%
Protein	47.23g	94%
Vitamin C	14.9mg	25%
Iron	6.6mg	37%
Calcium	216mg	22%

Amount Per 100 g
Calories	270.41 Kcal (1132 kJ)
Calories from fat	230.33 Kcal
		% Daily Value*
Total Fat	25.59g	227%
Cholesterol	36.35mg	70%
Sodium	118.94mg	29%
Potassium	139.57mg	17%
Total Carbs	2.68g	5%
Sugars	1.23g	28%
Dietary Fiber	1.11g	26%
Protein	8.19g	94%
Vitamin C	2.6mg	25%
Iron	1.1mg	37%
Calcium	37.4mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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