Lamb, Roasted Shallot & Chorizo Skewers W Rioja Vinaigrette

Recipe Ingredients

1		Rioja wine
1/4 cup	59ml	Red vinegar
2 tablespoons	30ml	Dijon mustard
1 teaspoon	5ml	Honey
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Garlic head - peeled, crushed
1 cup	237ml	Olive oil
4		Rosemary sprigs
2 lbs	908g / 32oz	Lamb loin - cut 1" pieces
1/2 lb	227g / 8oz	Chorizo - sliced 1/4" thick
16 lbs	7264g / 256oz	Shallots - roasted (small)
8		Bamboo skewers - soaked for 2 hours

Recipe Instructions

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 doneness. Arrange on platter and drizzle with vinaigrette.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A11) - from the TV - FOOD NETWORK

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