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Name: Lamb, Artichoke and Roasted Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: pepper Freshly ground, to taste; 1 1/2 c Imported black olives; 3 tb Lemon vinaigrette; 2 1/2 lb red popatoes Small; 18 oz Frozen artichokes hearts;; 1 ts Kosher salt plus more to; 2 c Garlic peeled and minced; 1/2 ts Kosher salt; 1 tb olive oil; 3 ts Fresh rosemary chopped; 12 c Salad greens; 10 oz Frozen baby lima beans;; 8 Lamb loin chops; boned; 1 ts olive oil; 2 1/2 tb Lemon vinaigrette; 1 ts Italian parsley chopped; 4 lg Fresh artichoke hearts raw; 1 ts Kosher salt; 2 ts Italian parsley chopped; pepper Freshly ground, to taste; 1/4 c Lemon vinaigrette; pepper Freshly ground, to taste; 1 1/2 c Parmesan cheese shaved

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Lamb, Artichoke and Roasted Potato Salad

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

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Nutrition

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Serving Size: 1 Serving (876g)
Recipe Makes: 6

Calories: 1085
Calories from Fat: 641 (59%)

Amt Per Serving		% DV

	Total Fat 71.3g	95 %
	Saturated Fat 30g	150 %
	Monounsaturated Fat 30.2g
	Polyunsanturated Fat 5.9g
Cholesterol 209.1mg		64 %
Sodium 1386.1mg		48 %
Potassium 1901.1mg		50 %
Total Carbohydrate 49.8g		15 %
	Dietary Fiber 16.5g	66 %
	Sugars, other 33.2g
Protein 64.9g		93 %
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.

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Calories per serving: 1085

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