Name: Lamb, Artichoke and Roasted Potato Salad
Ingredients: 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; 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; 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

In light of the profound reality of Jesus' full and uncompromised deity, His incarnation was the most profound possible humiliation. For Him to change in any way or to any degree, even temporarily by the divine decree of His Father, required descent. By definition, to forsake perfection requires taking on some form of imperfection. Yet without forsaking or in any way diminishing His perfect deity or His absolute holiness, in a way that is far beyond human comprehension, the Creator took on the form of the created. The Infinite became finite, the Sinless took sin upon Himself. The very heart of the gospel of redemption is that the Father “made Him who knew no sin to be sin on our behalf, so that we might become the righteousness of God in Him” (2 Cor. 5:21). Although that infinitely marvelous and cardinal gospel truth is impossible to understand it is necessary to believe.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Dairy	Italian	Meat, Salad, Vegetable	6	Servings

INGREDIENTS

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
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
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

INSTRUCTIONS

           THE POTATOES:
           THE LAMB:
           THE ARTICHOKES:
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

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