(WJBK) - These recipes for grilled Mediterranean salad and lamb loins come courtesy of Jared Saverino and Stacy Burch from Western Market.
Western Market is located in Ferndale on Nine Mile Road. For more information, visit www.westernmkt.com.
Grilled Mediterranean Salad
4 pita rounds
1 large red onion
2 large tomatoes
4 fresh artichokes
8 oz feta cheese
4 oz pitted kalamata olives
1 head romaine lettuce, quartered
Salt & Pepper
⅔ c EVOO
⅓ c red wine vinegar
3 cloves garlic minced
1 T fresh oregano chopped
1 T dijon mustard
1 T ground black pepper
1 T kosher salt
Preheat grill to medium high heat. Brush pita and romaine quarters with EVOO, toss tomatoes, artichokes and red onion, char on all sides. In the meantime whisk together all vinaigrette ingredients in a large mixing bowl, set ¼ c aside. Remove veggies from grill, set aside. Chop lettuce and toss in vinaigrette, arrange veggies, feta, and olives, drizzle with remaining vinaigrette. Serve with warm grilled pita.
Herb-Dijon crusted Lamb Loins with grilled honey balsamic figs
2 lamb loins trimmed and cracked by your butcher.
1/2 cup Dijon mustard
1 Tablespoon olive oil
3 Cloves of garlic minced
1 Sprig each (or 1/2 teaspoon dry) of rosemary and sage
3 Sprigs thyme (or 1 teaspoon dry)
Several twists from the pepper mill or 1 teaspoon ground pepper
Salt to taste
In a small bowl, whisk the above ingredients into a small bowl until a smooth paste forms. Rub this paste over the lamb loins. Salt to taste. Let rest for 30 minutes or up to 4 hours.
Preheat grill to Medium heat. Grill lamb loins, turning twice until an internal thermometer reads 135 degrees. Rest your loins for 15 minutes and slice to serve.
Grilled Figs with balsamic honey
4 ripe figs, halved and lightly brushed with oil
1/2 cup balsamic vinegar
1/4 cup honey
Pinch of salt and pepper
In a small sauce pan over direct heat, combine the honey, vinegar, salt & pepper and allow to bubble. As the sauce heats, grill the fig halves, cut-side-down until lightly charred just on their faces. Place grilled figs into the sauce pan just before serving over fresh goat cheese and crushed pistachios.