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Grilled Lamb and Potato Salad (warm)

20 oz New potatoes, very small
12 oz Boneless lean lamb
1 tb Fresh rosemary leaves
1/4 c Cornichons, pickles
2 tb Chopped fresh parsley
4 oz Red onion, or one cup chopped
1 tb Olive oil
1/4 c Balsamic vinegar
1 tb Dijon mustard
Freshly ground black pepper
12 Cherry tomatoes, or more
1/2 Head Boston lettuce, or Bibb lettuce, one head


* Preheat the broiler if using. Cover the broiler pan with aluminum foil.


* Scrub but do not peel the potatoes and cook in water to cover in a covered pot 10 to 20 minutes, depending on size.


* Trim the fat from the lamb. If using a stove-top grill, prepare. Grill or broil lamb, turning once, for 7 to 10 minutes altogether, depending on its thickness and the desired degree of doneness.


* Remove rosemary leaves, finely cut the cornichons, mince the parsley and finely chop onion.


* In a serving bowl beat the oil with the vinegar and mustard. Stir in the rosemary, cornichons, parsley, and onion.


* When the potatoes are cooked, drain, cut in halves or quarters, add to the dressing; cut the grilled lamb into bite-size pieces and add. Season with pepper. Mound in the center of a large plate or platter.


* Wash and dry the tomatoes and lettuce. Tuck the lettuce around the edges of the salad and arrange the tomatoes around the perimeter. Serve warm. Serves 3.


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