Name: Grilled Lamb Loin with Sundried Tomato Vinaigrette
Yield: 6 servings
Ingredients: ⅓ cup diced sundried tomatoes; ⅓ cup chopped Italian flat leaf parsley; 2 Tbsp extra virgin olive oil; 2 Tbsp balsamic vinegar; 2 Tbsp water; coarse salt and ground black pepper; 6 boneless lamb loins, 6-7 ounces each; 3 clove garlic, crushed; 2 tsp chopped fresh thyme; 1 tsp cracked black pepper; 2 Tbsp extra virgin olive oil; 1 tsp coarse salt

Grilled Lamb Loin with Sundried Tomato Vinaigrette

Yields

6 servings

A delicate portion of lamb grills up beautifully and the tanginess of a sundried tomato vinaigrette keeps it summery and lively.Photo by Michael Mahovlich. Adapted from Anna & Michael Olson Cook at Home (Whitecap Books), 2005

ingredients

Vinaigrette

⅓

cup diced sundried tomatoes

⅓

cup chopped Italian flat leaf parsley

Tbsp extra virgin olive oil

Tbsp balsamic vinegar

Tbsp water

coarse salt and ground black pepper

Lamb

boneless lamb loins, 6-7 ounces each

clove garlic, crushed

tsp chopped fresh thyme

tsp cracked black pepper

Tbsp extra virgin olive oil

tsp coarse salt

Ingredient Substitution Guide

directions

Step 1

For the vinaigrette, purée all the ingredients in a food processor and season to taste. Chill until ready to serve.

Step 2

For the lamb, marinate the loin portions in the garlic, thyme, pepper and oil at room temperature for just 20 minutes. Preheat the grill on high.

Step 3

Add the salt and place the lamb portions on the grill. After 4 minutes, turn the lamb over and reduce the heat to medium. Close the grill lid and cook 5 minutes for medium doneness.

Step 4

To serve, slice the lamb loin into 5 pieces diagonally across the grain of the meat. Fan out the meat, overlapping the slices on the plate or platter, and top with the vinaigrette.

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Grilled Lamb Loin with Sundried Tomato Vinaigrette

ingredients

Vinaigrette

Lamb

directions

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