INGREDIENTS

INSTRUCTIONS

1997    
Preheat the broiler if using. Cover the broiler pan with aluminum
foil. Scrub but do not peel the potatoes and cook in water to cover  in
a covered pot 10 to 20 minutes, depending on size. Trim the fat  from
the lamb. If using a stove-top grill, prepare. Grill or broil  lamb,
turning once, for 7 to 10 minutes altogether, depending on its
thickness and the desired degree of doneness. Remove rosemary leaves,
finely cut the cornichons, mince the parsley and finely chop onion.  In
a serving bowl beat the oil with the vinegar and mustard. Stir in  the
rosemary, cornichons, parsley, and onion. When the potatoes are
cooked, drain, cut in halves or quarters, add to the dressing; cut  the
grilled lamb into bite-size pieces and add. Season with pepper.  Mound
in the center of a large plate or platter. Wash and dry the  tomatoes
and lettuce. Tuck the lettuce around the edges of the salad  and
arrange the tomatoes around the perimeter. Serve warm. Serves 3,
without bread, at 465 cal, 15 g fat, 80 mg cholesterol, 380 mg  sodium,
30 g protein, 55 g carb. (29% cff)  Author's notes * This meal in a
dish derives its interest from the  sharp flavors of the mustard and
cornichons. But cornichons -- French  pickled gherkins -- may not be
available on every block. Try a  smaller amount of capers instead if
you cannot find the pickles. * If  you are serious about lean lamb, use
meat from a boneless leg and  trim off the fat. * The meal is complete
with some good, dense bread  with a substantial crust.  Edited for ELF
by PATh (phannema@wizard.ucr.edu) 3/14/97.  Recipe by: Marian Burros
(1995) Eating Well Is Best Revenge Posted to  Digest eat-lf.v097.n070
by PATh <phannema@wizard.ucr.edu> on Mar 14,

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