Grilled Lamb Sausage With Goat Cheese Heirloom Tomatoes Olives And Herbs Recipes

LAMB, GOAT CHEESE, AND HEIRLOOM TOMATO SALAD

Steps:

• Divide the tomato, lamb, goat cheese, pomegranate, and chile between serving plates. Drizzle with the salsa verde and sprinkle with basil to serve.

GRILLED LAMB SAUSAGE WITH GOAT CHEESE, HEIRLOOM TOMATOES, OLIVES AND HERBS

Steps:

• For the vinaigrette: Whisk the vinegar, lemon juice, shallots, mustard and honey in a bowl. Sprinkle with salt and pepper. Slowly stir in the olive oil. Taste and season with salt and pepper.
• For the salad: Heat the grill for direct grilling. Brush the sausages with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown on both sides and just cooked through, about 10 minutes. Remove and set aside for 5 minutes. Toss the tomatoes, olives, parsley, pistachios, cheese, greens, onions, basil and tarragon. Sprinkle with salt and pepper and some of the vinaigrette. Serve with the sausages.

HEIRLOOM TOMATO SALAD WITH GOAT CHEESE AND ARUGULA

Steps:

• Thinly slice tomatoes and arrange on plates in an overlapping fashion, forming a ring
• Season tomatoes with salt and pepper and drizzle lightly with some of the olive oil and balsamic vinegar. (reserve some dressing for arugula)
• Press wheels of well chilled goat cheese into the chopped pistachios, covering both sides.
• Place arugula into a small bowl and toss gently with the olive oil, juice of the lemon, balsamic vinegar, salt and pepper.
• Place approximately one cup of the arugula salad into the center of the tomatoes
• Top arugula with pistachio goat cheese, garnishing with sliced cherry tomatoes, if desired.

SPIEDINI HOAGIES WITH CAPRESE RELISH

Steps:

• Heat the grill for high direct grilling. Skewer a few sausages onto each skewer, brush with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown and slightly charred on both sides, about 5 minutes per side. Remove the sausages to a platter and let rest 5 minutes before removing to a plate.
• Toss the tomatoes with the bocconcini, basil, parsley, capers, onions, olive oil and red wine vinegar. Season with salt and pepper and toss to combine.
• Slice the bread open and put on the grill, cut-side down, and grill until lightly golden brown. Remove and rub the surface with the garlic cloves, drizzle with olive oil and season with salt and pepper.
• Put a whole sausage on each roll and top with the caprese relish. Alternatively, cut the sausage into 2-inch chunks before putting on the rolls.