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Lamb, Artichoke and ROasted Potato Salad
Recipe By : NY Times 5/21/95 Molly o'Neill
Serving Size : 6 Preparation Time :0:00
Categories : Meat Salad
Vegetable
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
------------ The Potatoes -- --------------------
2 1/2 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
------------ The Lamb -- --------------------
1 teaspoon olive oil
8 lamb loin chops -- boned and trimmed
2 1/2 tablespoons lemon vinaigrette -- see recipe
1/2 teaspoon kosher salt
freshly ground pepper -- to taste
1 teaspoon Italian parsley -- chopped
------------ The artichokes -- -------
18 ounces frozen artichokes hearts -- cooked and cooled
4 large fresh artichoke hearts, raw -- very thinly sliced
10 ounces frozen baby lima beans -- cooked and cooled
2 cloves garlic -- peeled and minced
1/4 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
1 1/2 cups imported black olives
1 1/2 cups 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.
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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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