INGREDIENTS

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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