Lamb Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette
Ingredients
- 1 bottle Rioja wine
- 1/4 cup red vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon honey
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1 head garlic, peeled and crushed
- 1 cup olive oil
- 4 rosemary sprigs
- 2 pound lamb loin, cut into 1-inch pieces
- 1/2 pound chorizo, sliced 1/4-inch thick
- 16 small shallots, roasted
- 8 bamboo skewers, soaked in water for 2 hours
Instructions
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