Grilled Lamb Pasta Salad with a Roasted Garlic Vinaigrette

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Top-ranked recipe named "Grilled Lamb Pasta Salad with a Roasted Garlic Vinaigrette"


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Black Pepper; freshly ground
1/2 lb Fresh angel hair pasta
Juice of one lemon
1/2 c Fresh sweet peas; blanched
3/4 c Extra-Virgin Olive Oil
2 ts Dijon mustard
1 lb Lamb loin
4 Roma tomatoes; or plum tomatoes, thinly sliced
4 oz Feta cheese; crumbled
2 tb olive oil
Salt; to taste
1 sm Red onion; thinly sliced
1/2 c Greek black olives; pitted
10 cloves garlic; Roasted

Original recipe makes 4



Preheat the grill. Season the lamb with 1 tablespoon olive oil, salt and pepper. Grill the lamb for 3 to 4 minutes on all sides until medium-rare or desired doneness. Remove from the grill and cool. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 minutes. Drain and place the pasta in a bowl of ice water. Stir the pasta a couple of times to separate the pasta. Drain very well. Toss the pasta with the remaining olive oil. Season with salt and pepper. In a mixing bowl, add the garlic. Using the back of a fork, mash the cloves until smooth. Stir in the lemon juice and mustard. Whisk in the extra-virgin olive oil slowly. Whisk until the mixture is slightly thick. Season with salt and black pepper. Slice the lamb on the bias, diagonally, into 1/4 inch slices. In a large mixing bowl, add the onions, tomatoes, and peas. Season with salt and pepper. Add the sliced lamb, pasta, olives and cheese. Toss the salad with the dressing. Serve either cold or at room temperature. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B40 broadcast 05-22-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 06-04-1998 Recipe by: Emeril Lagasse

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