Lamb, Artichoke and Roasted Potato Salad
- THE POTATOES:
- 2 1/2 lb Small red popatoes;
- -quartered
- 1 tb Olive oil
- 3 ts Fresh rosemary; chopped
- 1 ts Kosher salt; plus more to
- -taste
- Freshly ground pepper; to
- -taste
- THE LAMB:
- 1 ts Olive oil
- 8 Lamb loin chops; boned and
- -trimmed
- 2 1/2 tb Lemon vinaigrette; see
- -recipe
- 1/2 ts Kosher salt
- Freshly ground pepper; to
- -taste
- 1 ts Italian parsley; chopped
- THE ARTICHOKES:
- 18 oz Frozen artichokes hearts;
- -cooked and cooled
- 4 lg Fresh artichoke hearts, raw;
- -very thinly sliced
- 10 oz Frozen baby lima beans;
- -cooked and cooled
- 2 c Garlic; peeled and minced
- 1/4 c Lemon vinaigrette; see
- -recipe
- 2 ts Italian parsley; chopped
- 1 ts Kosher salt
- Freshly ground pepper; to
- -taste
- 12 c Salad greens
- 3 tb Lemon vinaigrette; see
- -recipe
- 1 1/2 c Imported black olives
- 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 o'Neill
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
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 o'Neill
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
