Green Bean And Tomato Salad With Goujons Of Roasted Lamb Leg
|Garlic||20 Clove (100 gm), divided|
|Leg lamb||2 Pound|
|Rosemary sprig||1 , chopped|
|Olive oil||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Stone ground mustard||1 Teaspoon|
|Green beans||1 Pound, cut into 2 inch lengths|
|Tomatoes||3 , cubed|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Red wine||1⁄2 Cup (8 tbs), divided|
|Tomato paste||2 Teaspoon, divided|
|Chopped shallots||1 Cup (16 tbs)|
Thinly slice 5 cloves garlic.
Cut small slits into lamb; insert garlic slices.
Cover; refrigerate overnight.
Heat oven to 375 degrees F.
Place lamb in roasting pan; roast until thermometer inserted into thickest part of leg reads 1 30 degrees F.
Cut lamb into strips (goujons).
Combine rosemary, olive oil, vinegar and mustard; mix well.
Rub onto lamb; marinate 1 hour.
Cook green beans in boiling water 8 to 1 0 minutes or until tender crisp; drain.
Cool in ice water.
Combine green beans, tomatoes, vinaigrette, chopped onions and salt and pepper.
Melt sugar in medium heavy skillet; stir in 1/4 cup wine and 1 teaspoon tomato paste.
Bring mixture to a boil; add shallots.
Simmer until sauce is reduced and coats shallots.
Chop remaining 15 cloves garlic.
Repeat previous steps, using remaining wine and tomato paste.
Divide bean and tomato salad onto serving plates; top with lamb.
Garnish with shallots and garlic.
Drizzle with remaining vinaigrette.