Recipes Main Ingredient Lamb
Vinaigrette
9 oz. white wine vinegar
6 oz. orange juice
1 oz. Dijon mustard
2 oz. minced shallots
2 oz. fresh parsley, chopped
8 oz. salad oil
salt and pepper to taste
3 1/2 lbs. Broadleaf Boneless Lamb Loin
salt and pepper to taste
2 lbs. Romaine lettuce, chopped
30 oz. orange segments
3 oz. sliced almonds, toasted
4 oz. shaved Parmesan and Romano cheese
To make the orange vinaigrette, combine the vinegar, orange juice, mustard, shallots and parsley. Whisk in the salad oil, season with salt and pepper to taste and set aside.
Season the lamb with salt and pepper and grill to medium-rare. Let the lamb cool slightly, then slice.
For each serving, combine 2 3/4 ounces of romaine with 4 ounces of lamb sliced 1/4-inch thick, 2 1/2 ounces of orange segments, 1/4 ounces almonds and 1/3 ounces of the cheeses. Toss with 2 1/2 ounces of orange vinaigrette and season with salt and pepper to taste.