Try this Grilled Lamb and Potato Salad (Warm) recipe, or contribute your own.
Suggest a better description* Preheat the broiler if using. Cover the broiler pan with aluminum foil. * Scrub but do not peel the potatoes and cook in water to cover in a covered pot 10 to 20 minutes, depending on size. * Trim the fat from the lamb. If using a stove-top grill, prepare. Grill or broil lamb, turning once, for 7 to 10 minutes altogether, depending on its thickness and the desired degree of doneness. * Remove rosemary leaves, finely cut the cornichons, mince the parsley and finely chop onion. * In a serving bowl beat the oil with the vinegar and mustard. Stir in the rosemary, cornichons, parsley, and onion. * When the potatoes are cooked, drain, cut in halves or quarters, add to the dressing; cut the grilled lamb into bite-size pieces and add. Season with pepper. Mound in the center of a large plate or platter. * Wash and dry the tomatoes and lettuce. Tuck the lettuce around the edges of the salad and arrange the tomatoes around the perimeter. Serve warm. Serves 3, without bread, at 465 cal, 15 g fat, 80 mg cholesterol, 380 mg sodium, 30 g protein, 55 g carb. (29% cff) Authors notes * This meal in a dish derives its interest from the sharp flavors of the mustard and cornichons. But cornichons -- French pickled gherkins -- may not be available on every block. Try a smaller amount of capers instead if you cannot find the pickles. * If you are serious about lean lamb, use meat from a boneless leg and trim off the fat. * The meal is complete with some good, dense bread with a substantial crust. Edited for ELF by PATh (phannema@wizard.ucr.edu) 3/14/97. Recipe by: Marian Burros (1995) Eating Well Is Best Revenge Posted to Digest eat-lf.v097.n070 by PATh
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Serving Size: 1 Serving (183g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 158 | ||
Calories from Fat: 109 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 37.4mg | 12 % | |
Sodium 98.5mg | 3 % | |
Potassium 180.2mg | 5 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.1g | ||
Protein 10.1g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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