Recipe - Lamb Artichoke And Roasted Potato Salad

THE POTATOES:
2 One half pound Small red popatoes;
quartered
1 tablespoon Olive oil
3 teaspoon 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 One half tablespoon Lemon vinaigrette; see
recipe
One half teaspoon Kosher salt
Freshly ground pepper; to
taste
1 teaspoon Italian parsley; chopped
THE ARTICHOKES:
18 ounce Frozen artichokes hearts;
cooked and cooled
4 lg Fresh artichoke hearts, raw;
very thinly cut or sliced up
10 ounce Frozen baby lima beans;
cooked and cooled
2 cup Garlic; peeled and minced
One fourth cup Lemon vinaigrette; see
recipe
2 teaspoon Italian parsley; chopped
1 teaspoon Kosher salt
Freshly ground pepper; to
taste
12 cup Salad greens
3 tablespoon Lemon vinaigrette; see
recipe
1 One half cup Imported black olives
1 One half cup 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 mediumhigh heat.
Add the lamb and sear on all sides until mediumrare, 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 One fourth 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 MCRecipe 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, cut or sliced up 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.

Mistyped by Jane RosenbergCoombs 9/9/96