& Tomato-Arugula Salad
1/3 cup red wine
3 Tbs olive oil
2 Tbs Dijon mustard
2 tsp kosher salt
½ tsp fresh ground black pepper
1 Tbs chopped fresh rosemary
1 Tbs chopped fresh thyme
1 Tbs chopped fresh Italian parsley
Place lamb steaks in glass dish and coat with marinade. Marinate in the refrigerator for at least 1 hour and up to 6, turning steaks occasionally to marinate evenly.
8 six-oz lamb arm steaks
Marinade, recipe follows
3 cups arugula or salad greens
4 ripe medium tomatoes, washed, cored and sliced
Red wine-olive vinaigrette, recipe follows
1 piece of Italian parmesan cheese
Sea salt and fresh ground pepper
Preheat grill to medium-high heat. Remove lamb from refrigerator at least 30 minutes before grilling to come to room temperature.
Remove steaks from the marinade and place on the grill. Cook each side about 2 ½ minutes depending on thickness.
To serve: Divide arugula and tomato slices between 8 plates. Top each salad with a lamb steak and drizzle with the vinaigrette. Using a potato peeler, shave some parmesan cheese over each steak. Grind fresh pepper and sprinkle with sea salt as needed.
1 cup Syrah, reduced to about ¼ cup and cooled
3 Tbs balsamic vinegar
½ cup Extra Virgin Olive Oil
1 clove garlic, minced
2 Tbs shallot, minced
½ cup kalamata olives, drained, pitted and finely chopped
1 Tbs capers, drained and finely chopped
1 Tbs Dijon mustard
2 Tbsp chopped fresh basil
Kosher salt and fresh ground black pepper, to taste
Pinch of sugar
Place all the ingredients except the salt, pepper and sugar in a small bowl. Whisk the ingredients to combine. Season the vinaigrette with salt, pepper and sugar to taste.