In bowl, whisk together all ingredients. Mustard Sauce: In bowl whisk together mustard and red wine vinegar. Slowly whisk in oil, a few drops at a time, until sauce begins to thicken. Add egg white and whisk to thicken mixture even more. Continue to add remaining oil. Season with salt and pepper. Thin sauce with a little warm water if necessary to get to desired consistency. GRILLED LAMB SALAD: Season lamb with pepper. Roll in rosemary oil and marinate for 4 hours. Heat grill. Remove lamb from marinade and grill to desired degree of doneness. Set aside in a warm place to rest. In bowl toss greens with cheese, olives and vinaigrette. Cut lamb into 12 slices. Top greens with lamb and potatoes. Serve. Recipe by: CHEF DU JOUR SHOW #DJ9116 - PATRICK CLARK
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|Serving Size: 1 Serving (1159g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1630 (92%)|
|Amt Per Serving||% DV|
|Total Fat 181.1g||241 %|
|Saturated Fat 33.8g||169 %|
|Monounsaturated Fat 123.3g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 66.8mg||21 %|
|Sodium 2018.4mg||70 %|
|Potassium 1088.6mg||29 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 11.5g|
|Protein 23g||33 %|
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Calories per serving: 1770
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