Lamb~ artichoke & roasted potato salad
Yield: 6 Servings :
Ingredients:
- 2 1/2 lb small red popatoes -- : quartered
- 1 TB olive oil
- 3 ts fresh rosemary -- chopped
- 1 ts kosher salt -- plus more to
Instructions:
: taste : freshly ground pepper -- to : taste : The Lamb -- ---------------- 1 ts olive oil 8 lamb loin chops -- boned and : trimmed 2 1/2 TB lemon vinaigrette -- see : recipe 1/2 ts kosher salt : freshly ground pepper -- to : taste 1 ts Italian parsley -- chopped : The artichokes -- ------- 18 oz frozen artichokes hearts -- : cooked and cooled 4 lg fresh artichoke hearts raw : very thinly sliced 10 oz frozen baby lima beans -- : cooked and cooled 2 cloves garlic -- peeled and : minced 1/4 c lemon vinaigrette -- see : recipe 2 ts italian parsley -- chopped 1 ts kosher salt : freshly ground pepper -- to : taste 12 c salad greens 3 TB lemon vinaigrette -- see : recipe 1 1/2 c imported black olives 1 1/2 c Parmesan cheese -- shaved 1. Preheat the oven to 425 degrees. Place the potatoes in a roasting pan and toss with the olive oil and 2 teaspoons of rosemary. Roast until tender stirring from time to time about 30 minutes. Let cool. Place in a bowl and toss with the salt and pepper. Garnish with the remaining rosemary. 2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and sear on all sides until medium-rare about 4 minutes. Remove from the skillet and cool. THinly slice the lamb and toss with the vinaigrette salt and pepper. Place ona platter and garnish with parsley. 3. Place the cooked and raw artichokes lima beans and garlic in a bowl and toss with the 1/4 cup vinaigrette. Toss in the parsley salt and pepper. 4. Place the salad greens in a large bowl and toss with the 3 tablespoons vinaigrette. Place the olives and Parmesan in separate bowls. Pass the dishes separately letting guests build their own salads. Recipe By : NY Times 5/21/95 Molly o'Neill From: Jfcoombs@avana.Net Date: Wed
