Lamb, Artichoke and Roasted Potato Salad

Lamb, Artichoke and Roasted Potato Salad Ingredients

THE POTATOES:	THE ARTICHOKES:
2 1/2 lb Small red popatoes;	18 oz Frozen artichokes hearts;
1 tb Olive oil	4 lg Fresh artichoke hearts, raw;
3 ts Fresh rosemary; chopped	10 oz Frozen baby lima beans;
1 ts Kosher salt; plus more to	2 c Garlic; peeled and minced
Freshly ground pepper; to	1/4 c Lemon vinaigrette; see
THE LAMB:	2 ts Italian parsley; chopped
1 ts Olive oil	1 ts Kosher salt
8 Lamb loin chops; boned and	Freshly ground pepper; to
2 1/2 tb Lemon vinaigrette; see	12 c Salad greens
1/2 ts Kosher salt	3 tb Lemon vinaigrette; see
Freshly ground pepper; to	1 1/2 c Imported black olives
1 ts Italian parsley; chopped	1 1/2 c Parmesan cheese; shaved

Instructions for Lamb, Artichoke and Roasted Potato Salad

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 oNeill Posted to MC-Recipe Digest V1 #237 Date: Wed, 9 Oct 96 08:05:28 PDT From: jfcoombs@avana.net NOTES : Assembly Required- this recipe for a summer party where guests assemble their own salad...Have platters of roast lamb with potatoes and marinated artichokes. Of course, plates of marinated mushrooms, roasted peppers, sliced tomatoes, cucumbers and cheese enable the guest to further customize the meal. THese are foods that people like to eat in summer. Tasty, appealing and stylish. One proviso: Group efforts tend to need reinforcement, like a sumptuous dessert. Mis-typed by Jane Rosenberg-Coombs 9/9/96

Main Ingredient: LambCuisine: Uncategorized

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