Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

adapted from Food Network

The original recipe called for Rioja which is sweeter and fruitier than a cabernet but we had a cabernet in the house. If you were to use a Rioja you would not need as much honey in the vinaigrette.

The shallots need to be roasted in advance of cooking the skewers because the skewers cook in such little time you would be eating raw shallots.

Most of the calories / WW points (17 points in the whole recipe) come from the vinaigrette. There is about 7 Tbsp. of the vinaigrette. You can lower your point value by not using all of the vinaigrette.

Makes 2 servings

1 1/2 cups Cabernet Sauvignon wine
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. honey or more to taste
1 Tbsp. olive oil
Salt and freshly ground pepper
1/2 head garlic, peeled and crushed
1/3 cup olive oil
2 rosemary sprigs
1 lb. boneless lamb loin, cut into 1-inch pieces
1 link Aidells chorizo, sliced 1/4-inch thick
6 large shallots, roasted
2 metal skewers, or 2 wooden skewers soaked in water for 2 hours

1. In a small saucepan reduce the wine to 2 Tbsp.
2. Place the syrup in a blender with the vinegar, mustard, honey and olive oil.
3. Blend until combined. Season vinaigrette with salt and pepper to taste.
4. In a bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator.
5. Preheat the broiler or grill.
6. Thread the lamb cubes, chorizo and roasted shallots on the skewers; Season with salt and pepper to taste.
7. Cook for 2 to 3 minutes on each side for medium rare doneness.
8. Arrange on platter and drizzle with vinaigrette.

Enjoy!

* Since there was marinade left in the bowl. The amount of oil used in the calculation was determined by remeasuring the oil