Recipe courtesy of Bobby Flay
Save Recipe Print
Level:
Easy

Ingredients

Directions

In a medium stainless steel saucepan reduce the wine to 1/4 cup. Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined. With the motor running slowly add the olive oil and blend until emulsified. Season with salt and pepper to taste. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator. Prepare the grill. Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side for medium-rare doneness. Arrange on platter and drizzle with vinaigrette.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette

Recipe courtesy of Bobby Flay

Rack of Lamb with Rosemary Roasted Potatoes and Shallot Vinaigrette

Recipe courtesy of Stephen Jalbert

Browse Reviews By Keyword

          Latest Stories