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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette

Recipe courtesy of Bobby Flay

Roasted Rack of Lamb with Rosemary Jus

Recipe courtesy of Siro's Restaurant

Roasted Leg of Spring Lamb with Roasted Garlic and Rosemary Juice and Portobello and Eggplant Ratatouille

Recipe courtesy of Jack McDavid

Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels

Recipe courtesy of Anne Burrell

Grilled New Zealand Lamb Rack with Asian Ratatouille, Shoestring Potatoes, and Roasted Garlic Infused Jus

Recipe courtesy of Ming Tsai|Budi Kazali

Shepherds Pie

Recipe courtesy of Robert Irvine

Stuffed and Fried Shrimp with Pepper Jelly

Recipe courtesy of Susan Spicer

Pork Scaloppine with Tomato Basil Sauce

Recipe courtesy of Martha Stewart

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories