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: email@example.com 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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|Serving Size: 1 Serving (876g)|
|Recipe Makes: 6|
|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 %|
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Calories per serving: 1085
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