Lamb, Roasted Shallot and Chorizo Skewers with Rioj

Name: Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bottle Rioja wine; 1/4 cup red vinegar; 2 tablespoons Dijon mustard; 1 teaspoon honey; 2 tablespoons olive oil; Salt and freshly ground pepper; 1 head garlic, peeled and crushed; 1 cup olive oil; 4 rosemary sprigs; 2 pound lamb loin, cut into 1-inch pieces; 1/2 pound chorizo, sliced 1/4-inch thick; 16 small shallots, roasted; 8 bamboo skewers, soaked in water for 2 hours

Servings: persons

1 bottle Rioja wine
1/4 cup red vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
Salt and freshly ground pepper
1 head garlic, peeled and crushed
1 cup olive oil
4 rosemary sprigs
2 pound lamb loin, cut into 1-inch pieces
1/2 pound chorizo, sliced 1/4-inch thick
16 small shallots, roasted
8 bamboo skewers, soaked in water for 2 hours

1
In a medium stainless steel saucepan reduce the wine to 1/4 cup.
2
Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined.
3
With the motor running slowly add the olive oil and blend until emulsified.
4
Season with salt and pepper to taste.
5
In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator.
6
Prepare the grill.
7
Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste.
8
Grill for 2 to 3 minutes on each side for mediumrare doneness.
9
Arrange on platter and drizzle with vinaigrette.

1704

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bottle Rioja wine, 1/4 cup red vinegar, 2 tablespoons Dijon mustard, 1 teaspoon honey, and more.

Yes, Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions