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Warm Lamb Salad with Bourbon Vinaigrette

1 lamb loin (eye only)
salt and pepper -- to taste
1 tablespoon olive oil
8 new potatoes
4 green onions
2 head of radicchio
2 garlic cloves -- chopped
1/2 teaspoon fresh rosemary -- chopped
2 ounces whole butter
4 ounces bourbon
2 ounces balsamic vinegar
1 teaspoon mustard seed
24 orange supremes

1. Cut the lamb loin into 4 portions and tie each piece so that it retains its shape during cooking.

2. Season the lamb with salt and pepper. SautÚ it in the olive oil. Transfer to a 350║F (180║C) oven and finish to medium rare.

3. Steam the new potatoes until tender but still firm.

4. Cut the green onions on the bias.

5. Separate the radicchio leaves from the heads.

6. To make the dressing, sautÚ the garlic and rosemary in the butter without browning. Whisk in the bourbon, vinegar and mustard seeds, season with salt and pepper and keep hot.

7. Remove the twine and slice each portion of lamb into 6 slices. Slice the potatoes to the same thickness as the lamb.

8. Using the radicchio as the base, arrange the sliced potatoes, lamb and orange supremes on the plate. Sprinkle with the green onions. Drizzle the dressing over all the ingredients.

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