Grilled Lamb Salad With Rosemary Vinaigrette And Mustard Sa Recipe

• 2 ounce Red wine vinegar
• 6 ounce Rosemary oil Salt and pepper
• 2 Tbsp. Dijon mustard
• 1 Tbsp. Red wine vinegar
• 3/4 c. Virgin extra virgin olive oil
• 1 x Egg white Salt and pepper
• 2 x Boneless loins of lamb
• 2 Tbsp. Rosemary vinaigrette
• 1 lb Mixed greens
• 1/2 c. Feta cheese
• 3 Tbsp. Calamata olives, minced Cracked black pepper
• 8 piece oven dry tomatoes
• 6 x New potatoes, roasted and sliced in half

Directions