Recipe for Grilled Lamb Salad with Rosemary Vinaigrette and Mustard Sa 
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Yield:
1 servings
Ingredients:
Amount Ingredient
ROSEMARY VINAIGRETTE ----------------
2 oz Red wine vinegar
6 oz Rosemary oil
Salt and pepper
----------------- MUSTARD SAUCE ----------------
2 tbl Dijon mustard
1 tbl Red wine vinegar
3/4 cup Virgin olive oil
1 x Egg white
Salt and pepper
----------------- GRILLED LAMB SALAD ----------------
2 x Boneless loins of lamb
2 tbl Rosemary vinaigrette
1 lb Mixed greens
1/2 cup Feta cheese
3 tbl Calamata olives, chopped
Cracked black pepper
8 x Pieces oven dried tomatoes
Instructions:
Instructions: 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.

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