Grilled Lamb Pasta Salad With A Roasted Garlic Vinaigrette
Grilled lamb loin over fresh angel hair pasta with tomatoes, olives, feta and sweet peas in a roasted garlic vinaigrette.
Ingredients
- 1 lb lamb loin
- 2 tbsp olive oil
- 0 to taste salt and freshly ground black pepper
- 0.5 lb fresh angel hair pasta
- 10 roasted garlic cloves
- 0.8 cup extra-virgin olive oil
- 0 juice of one lemon
- 2 tsp Dijon mustard
- 1 small red onion, thinly sliced
- 4 Roma tomatoes, cored, seeded and thinly sliced
- 0.5 cup fresh sweet peas, blanched
- 0.5 cup Greek black olives, pitted and halved
- 4 oz feta cheese, crumbled
Instructions
- 1
Preheat the grill. Season the lamb with 1 tablespoon olive oil, salt and pepper. Grill for 3-4 minutes on all sides for medium-rare. Remove and cool. Slice thin.
- 2
Cook the angel hair pasta in boiling salted water until al dente. Drain and cool under cold water.
- 3
For the vinaigrette: In a food processor, blend the roasted garlic until smooth. Add the lemon juice and mustard, then drizzle in the extra-virgin olive oil. Season with salt and pepper.
- 4
In a large bowl, toss the pasta with the vinaigrette, onions, tomatoes, peas and olives. Season with salt and pepper.
- 5
Arrange the pasta salad on plates. Top with lamb slices and crumbled feta.