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DNR: Lamb, Artichoke and Roasted Potato




Source of Recipe


bigoven.com


List of Ingredients




THE POTATOES:
2 1/2 lb Small red popatoes;
1 tb Olive oil
3 ts Fresh rosemary; chopped
1 ts Kosher salt; plus more to
Freshly ground pepper; to

THE LAMB:
1 ts Olive oil
8 Lamb loin chops; boned and
2 1/2 tb Lemon vinaigrette; see
1/2 ts Kosher salt
Freshly ground pepper; to
1 ts Italian parsley; chopped

THE ARTICHOKES:
18 oz Frozen artichokes hearts;
4 lg Fresh artichoke hearts, raw;
10 oz Frozen baby lima beans;
2 c Garlic; peeled and minced
1/4 c Lemon vinaigrette; see
2 ts Italian parsley; chopped
1 ts Kosher salt
Freshly ground pepper; to
12 c Salad greens
3 tb Lemon vinaigrette; see
1 1/2 c Imported black olives
1 1/2 c Parmesan cheese; shaved


Recipe



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.