| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Italian |
Meat, Salad, Vegetable |
6 |
Servings |
INGREDIENTS
|
|
THE POTATOES: |
| 2 1/2 |
lb |
Small red popatoes |
|
|
quartered |
| 1 |
T |
Olive oil |
| 3 |
t |
Fresh rosemary, chopped |
| 1 |
t |
Kosher salt, plus more to |
|
|
taste |
|
|
Freshly ground pepper, to |
|
|
taste |
|
|
THE LAMB: |
| 1 |
t |
Olive oil |
| 8 |
|
Lamb loin chops, boned and |
|
|
trimmed |
| 2 1/2 |
T |
Lemon vinaigrette, see |
|
|
recipe |
| 1/2 |
t |
Kosher salt |
|
|
Freshly ground pepper, to |
|
|
taste |
| 1 |
t |
Italian parsley, chopped |
|
|
THE ARTICHOKES: |
| 18 |
oz |
Frozen artichokes hearts |
|
|
cooked and cooled |
| 4 |
|
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 |
t |
Italian parsley, chopped |
| 1 |
t |
Kosher salt |
|
|
Freshly ground pepper, to |
|
|
taste |
| 12 |
c |
Salad greens |
| 3 |
T |
Lemon vinaigrette, see |
|
|
recipe |
| 1 1/2 |
c |
Imported black olives |
| 1 1/2 |
c |
Parmesan cheese, shaved |
INSTRUCTIONS
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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