Warm Lamb And New Potato Salad Recipes

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WARM LAMB AND NEW POTATO SALAD



Warm Lamb and New Potato Salad image

Provided by Marian Burros

Categories     dinner, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 13

3/4 pound tiny new potatoes
1 pound thin-cut lean lamb chops
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced fresh marjoram or thyme
2 tablespoons minced fresh parsley
2 teaspoons capers, rinsed
1 teaspoon Dijon mustard
Freshly ground black pepper to taste
1 cup mushrooms (3 ounces), sliced thin
1 cup red onion (4 ounces), sliced thin
1/2 2 heads Boston lettuce or 1 head Bibb lettuce, washed and dried
1 dozen cherry tomatoes

Steps:

  • Scrub potatoes but do not peel, and boil 10 to 15 minutes, depending on size.
  • Trim excess fat from chops and brown on both sides in heavy skillet until medium rare. Cut meat into thin strips and set aside.
  • Whisk oil and vinegar in bowl large enough to hold all of the ingredients.
  • Beat in the marjoram, parsley, capers and mustard. Season with pepper.
  • When potatoes are cooked, drain and cut in halves or quarters, depending on size, and add to dressing along with lamb, mushrooms and onion.
  • Tuck lettuce under lamb-and-potato mixture. Decorate with cherry tomatoes. Serve with dense country bread. Raisin nut bread and Italian whole grain bread are good choices.

Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 50 grams, Carbohydrate 45 grams, Fat 92 grams, Fiber 7 grams, Protein 40 grams, SaturatedFat 36 grams, Sodium 236 milligrams, Sugar 9 grams, TransFat 0 grams

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