| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Lamb | 6 | Servings |
INGREDIENTS
| 20 | oz | New potatoes, very small |
| 12 | oz | Boneless lean lamb |
| 1 | tb | Fresh rosemary leaves |
| 1/4 | c | Cornichons, pickles |
| 2 | tb | Chopped fresh parsley |
| 4 | oz | Red onion, or one cup chopped |
| 1 | tb | Olive oil |
| 1/4 | c | Balsamic vinegar |
| 1 | tb | Dijon mustard |
| Freshly ground black pepper | ||
| 12 | Cherry tomatoes, or more | |
| 1/2 | Head Boston lettuce, or Bibb lettuce, one head |
INSTRUCTIONS
* 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, 1997
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