Skewered Lamb with Rioja Red Wine Vinaigrette and E

Name: Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bottle Rioja red wine; 1/4 cup red wine vinegar; 2 tablespoons Dijon Mustard; 1 teaspoon honey; 1 cup olive oil; Salt and freshly ground pepper; 2 heads garlic, peeled and crushed; 1 1/2 cups pure olive oil; 8 rosemary sprigs; 4 pound lamb loin, cut into 2-inch cubes; 32 roasted pearl onions; 1/2 cup creme fraiche; 2 tablespoons mayonnaise; 1/4 cup Dijon mustard; 2 tablespoons fresh lemon juice; 2 tablespoons walnut oil; Salt and freshly ground pepper; 1/3 cup crumbled blue cheese; 2 tablespoons romano cheese; 1 tablespoon olive oil; 1/4 pound serrano ham, cut into thin slices; 2 heads endive, sliced in half lengthwise, then sliced crosswise into thin slices; 1/2 pound frisee; Salt and pepper; 2 ripe pears, Anjou or Bartlett, halved, pitted and sliced 1/4-inch thick; 1/4 cup toasted sliced almonds; Blue Cheese Dressing

Servings: persons

1 bottle Rioja red wine
1/4 cup red wine vinegar
2 tablespoons Dijon Mustard
1 teaspoon honey
1 cup olive oil
Salt and freshly ground pepper
2 heads garlic, peeled and crushed
1 1/2 cups pure olive oil
8 rosemary sprigs
4 pound lamb loin, cut into 2-inch cubes
32 roasted pearl onions
1/2 cup creme fraiche
2 tablespoons mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
2 tablespoons walnut oil
Salt and freshly ground pepper
1/3 cup crumbled blue cheese
2 tablespoons romano cheese
1 tablespoon olive oil
1/4 pound serrano ham, cut into thin slices
2 heads endive, sliced in half lengthwise, then sliced crosswise into thin slices
1/2 pound frisee
Salt and pepper
2 ripe pears, Anjou or Bartlett, halved, pitted and sliced 1/4-inch thick
1/4 cup toasted sliced almonds
Blue Cheese Dressing

1
Make the vinaigrette: In a medium nonreactive saucepan over high heat, reduce the wine to 1/4 cup.
2
Place it in a blender with the vinegar, mustard and honey and blend until combined.
3
With the motor running, slowly add the olive oil until emulsified.
4
Season with salt and pepper to taste.
5
May be refrigerated up to 2 days.
6
Bring to room temperature before using.
7
Make the lamb: Soak 8 bamboo skewers 6 inches long in water for 2 hours or overnight.
8
In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate the lamb 4 to 6 hours in the refrigerator.
9
Prepare a grill or broiler.
10
Thread the lamb cubes and roasted onions on the skewers and season with salt and pepper to taste.
11
Grill until rare to medium-rare, about 3 to 4 minutes on each side.
12
Place the skewers on a serving platter and drizzle the Rioja vinaigrette over them.
13
Can serve with instant couscous made with chicken stock.
14
Whisk together the creme fraiche, mayonnaise, Dijon mustard, lemon juice and oil and season with salt and pepper.
15
Fold in blue cheese and romano.
16
Heat the oil in a small saute pan over high heat until smoking.
17
Add the ham and cook until crisp.
18
Place the endive and frisee in a large bowl, toss with some of the dressing and season with salt and pepper, to taste.
19
Divide the greens among four plates and top with some of the ham.
20
Place 3 pear slices around the plate and sprinkle with some of the almonds.

4160

kcal

Calories

283

Fat

253

Carbs

165

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 27 ingredients. The key ingredients include: 1 bottle Rioja red wine, 1/4 cup red wine vinegar, 2 tablespoons Dijon Mustard, 1 teaspoon honey, and more.

Yes, Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears 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!

Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions