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Warm Rice & Broccolini Salad With Grilled Lamb


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The lamb:

3 to 4 cloves garlic, smashed then chopped

2 large sprigs rosemary, leaves removed and chopped

Freshly ground black pepper to taste

Extra-virgin olive oil

1 to 11/2 pound boneless leg

of lamb or lamb sirloin (also called the "butterball")

Kosher salt to taste

The rice & broccolini:

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

11/2 cup pre-packaged Lundberg's wild Blend rice (see Note)

1 cup low-sodium chicken broth, or as needed

11/2 to 2 bunches broccolini, trimmed

2 teaspoons olive oil

1 to 2 large garlic cloves, minced

3 to 4 tablespoons dry white wine

Freshly ground black pepper, to taste

The dressing:

3 tablespoons extra virgin olive oil

1 tablespoon minced shallot

1 teaspoon minced garlic

1/2 cup dry red wine

1/4 cup chicken, pork, veal or lamb "glace de viande"

(see Note)

2 teaspoons sherry vinegar or to taste

Kosher salt and freshly ground black pepper, to taste

1/2 lemon (optional)

Toasted sesame seeds (optional)

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