Lamb, artichoke and roasted potato salad

6 Servings

Ingredients

Quantity Ingredient
2½ pounds Small red popatoes; quartered
1 tablespoon Olive oil
3 teaspoons Fresh rosemary; chopped
1 teaspoon Kosher salt; plus more to taste
Freshly ground pepper; to taste
1 teaspoon Olive oil
8 Lamb loin chops; boned and trimmed
2½ tablespoon Lemon vinaigrette; see recipe
½ teaspoon Kosher salt
Freshly ground pepper; to taste
1 teaspoon Italian parsley; chopped
18 ounces Frozen artichokes hearts; cooked and cooled
4 larges Fresh artichoke hearts, raw; very thinly sliced
10 ounces Frozen baby lima beans; cooked and cooled
2 cups Garlic; peeled and minced
¼ cup Lemon vinaigrette; see recipe
2 teaspoons Italian parsley; chopped
1 teaspoon Kosher salt
Freshly ground pepper; to taste
12 cups Salad greens
3 tablespoons Lemon vinaigrette; see recipe
1½ cup Imported black olives
1½ cup Parmesan cheese; shaved

Directions

THE POTATOES:

THE LAMB:

THE ARTICHOKES:

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 ¼ 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 Posted to MC-Recipe Digest V1 #237 Date: Wed, 9 Oct 96 08:05:28 PDT From: jfcoombs@...

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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